mourning doves cum passenger pigeon
Nov 2, 2022 13:08:02 GMT -7
Black Hand, brokennock, and 2 more like this
Post by spence on Nov 2, 2022 13:08:02 GMT -7
In the long ago a small group of friends and I had black powder dove shoots most every fall. One of the group, a dear, much missed friend and mentor, liked to cook, and was very good at it. After the shoot he would invite the group and wives to a dove dinner. He always made them the same way, as Doves in Wine and Cream.
Doves in Wine & Cream
Gene Conner
3 T Canola, barely enough
2 small onions, chopped fine
2 whole cloves
1 teaspoon peppercorns, cracked
2 cloves garlic, chopped fine
1 bay leaf
2 C dry white wine
1/2 teaspoon salt
1/8 teaspoon pepper
Cayenne pepper to taste
1 teaspoon minced chives
2 C cream
Dove breasts, about 16, legs and wings removed
Sauté onions, cloves, peppercorns, garlic and bay leaf in the fat for a short time, then add the doves and brown well. Add the wine, salt, pepper, chives and cayenne, then simmer until breasts are tender, about 30 minutes. Remove doves to a hot serving dish and strain the sauce, if desired. At least, remove the cloves and bay leaf. Add cream to the sauce and heat just until boiling. Toast some homemade bread slices and place the doves on the toast in individual plates. Pour the sauce evenly divided over the doves and serve.
The first time we got together at his house for this dinner he waited until everyone was finished, and then asked, "Alright, who got the robin?" Knowing Gene, no one was certain he was just having a little fun.
Spence
Doves in Wine & Cream
Gene Conner
3 T Canola, barely enough
2 small onions, chopped fine
2 whole cloves
1 teaspoon peppercorns, cracked
2 cloves garlic, chopped fine
1 bay leaf
2 C dry white wine
1/2 teaspoon salt
1/8 teaspoon pepper
Cayenne pepper to taste
1 teaspoon minced chives
2 C cream
Dove breasts, about 16, legs and wings removed
Sauté onions, cloves, peppercorns, garlic and bay leaf in the fat for a short time, then add the doves and brown well. Add the wine, salt, pepper, chives and cayenne, then simmer until breasts are tender, about 30 minutes. Remove doves to a hot serving dish and strain the sauce, if desired. At least, remove the cloves and bay leaf. Add cream to the sauce and heat just until boiling. Toast some homemade bread slices and place the doves on the toast in individual plates. Pour the sauce evenly divided over the doves and serve.
The first time we got together at his house for this dinner he waited until everyone was finished, and then asked, "Alright, who got the robin?" Knowing Gene, no one was certain he was just having a little fun.
Spence
