12 to 16 dove breasts
Flour, salt, pepper and paprika in paper bag
Shortening
1/2 C. wild rice, uncooked
2 C. boiling salted water
1 small onion, chopped
Giblets (optional)
1/2 tsp. sage
1/4 lb. sausage
1/4 C. cooking wine
3/4 C. water
Shake doves in seasoned flour; brown in shortening. Remove and place in circle in a casserole dish. Wash rice; add to boiling water and cook until rice is tender. Sauté chopped onions, giblets and sage with sausage. Add onion mixture to rice; cook for 2 minutes. Place rice dressing in center of doves. Combine wine and water; pour over dove and dressing. Cover and simmer in 350* oven for 1 hour.
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