Snake Charmer said:
Share you're recipe please !
It's easy, and pretty quick! You can use whole dove or breasts only. This one was from the LL Bean Game & Fish Cookbook - Braised Doves in Madeira Sauce (though I subbed sherry for the madeira):
4 doves (though I used 2 whole Eurasians + 6 Mourning dove breasts)
lemon juice
salt + pepper
7 T butter
3 T chopped onion
2 T flour
1/2 cup Madeira (or sherry, or dry Marsala)
1/2 cup chicken stock
1/4 heavy cream
Rub doves all over with lemon juice, salt, and pepper. Brown them in 3 T butter in a casserole dish, then saute the onions in 2 T butter. In a small skillet, melt 2T butter, stir in flour, and cook a minute or two. Off heat, stir in the wine, stock, and cream. Return to heat stirring until sauce thickens. Pour sauce over the birds, then cover and bake at 350 for about 40 minutes (though I cooked for less than 30 minutes for fear they would be overdone going that long, and I was right... but I had mostly breasts in there).
I served it over mashed potatoes with some broccoli + peas alongside. The kids asked for more, so I have to go back out there and shoot some more this weekend. ;D