LOVEY DOVES (SALLYE)

Name: LOVEY DOVES (SALLYE)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: most people can eat 2 doves at a serving
Cuisine: American
Ingredients: 2 to 4 dressed doves; 1/2 c djon or spicy brown mustard; 2 tsp freshly ground black pepper; 2 tsp salt; 1 lb small red new potatoes; 1 medium sweet onion; 1/4 c sliced toasted almonds; 1/2 c good dry white wine; 1/2 c half and half; 1 Tbsp prepared horseradish (optional); 2 Tbsp chopped parsley

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By sallye bates
@grandedame

My granddaughter, her husband and my oldest son (her dad) have shot their lilmit of doves for the last three weekends, so somebody had to come up with a different recipe other than just grillin'. So Nanny did, and here it is.

Hope you try it.

Rating:

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Comments:

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Serves:

most people can eat 2 doves at a serving

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

Add to Grocery List

2 to 4

dressed doves
1/2 c

djon or spicy brown mustard
2 tsp

freshly ground black pepper
2 tsp

salt
1 lb

small red new potatoes
1 medium

sweet onion
1/4 c

sliced toasted almonds
1/2 c

good dry white wine
1/2 c

half and half
1 Tbsp

prepared horseradish (optional)
2 Tbsp

chopped parsley

How to Make LOVEY DOVES (SALLYE)

Step-by-Step

Prehead oven to 350º F

Scrub potatoes and cut in half lengthwise

Prick skin side 4 times with fork or skewer

Cut onion into quarters lengthwise

Place in bowl and set aside

Mix mustard, salt & pepper together in a small bowl.

Very lightly grease rectangular baking pan (birds will make their own juice)
Split birds in half, wash and pat dry

Arrange birds, skin side up, in baking pan.

Brush each bird evenly with mustard mixture.
Arrange potatoes and onions around the sides of birds.

Gently spoon wine over the birds and vegetables, taking care not to dislodge the mustard.

Place in preheated oven uncovered and bake at 350º F for 50-60 minutes.

Remove from oven and transfer birds and veggies to a serving plate. Cover with foil to keep warm.
Place baking pan on stovetop burner over medium heat. Bring pan drippings to a boil, deglazing the pan with a wooden spoon.

Once drippings begin to boil, whisk in half and half.

Add horseradish (optional) at this time.

Reduce heat and simmer for five minutes.

This sauce will thicken slightly.
Remove from heat and drizzle sauce over birds and veggies.

Sprinkle toasted almonds and chopped parsley over the birds and veggies.

Serve immediately.