LOVEY DOVES (SALLYE)
Hope you try it.
2 to 4dressed doves
1/2 cdjon or spicy brown mustard
2 tspfreshly ground black pepper
1 lbsmall red new potatoes
1 mediumsweet onion
1/4 csliced toasted almonds
1/2 cgood dry white wine
1/2 chalf and half
1 Tbspprepared horseradish (optional)
2 Tbspchopped parsley
How to Make LOVEY DOVES (SALLYE)
- 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.