Caribe-coated roast doves

6 Servings

Ingredients

Quantity Ingredient
½ cup Fine dry bread crumbs
½ teaspoon Dried mexican leaf
Oregano; crushed
2 tablespoons Caribe (crushed N. New Mexico hot red chile)
2 Cloves garlic; crushed
4 Sprigs parsley; minced fine
6 (8-oz) doves -or-
12 smalls Doves
⅓ cup Olive oil
½ cup Dry white wine; or more, as needed

Directions

Preheat oven to 350. Combine crumbs, oregano, caribe, garlic & parsley.

Thoroughly clean doves, rinse & pat dry. Brush each with oil, then roll in crumb mixture, patting in crumbs & covering each bird as completely as possible. Place a rack in a roasting pan large enough to hold birds with room for air circulation around each. Pour wine into bottom of pan, then place birds on rack. Cover & roast 2 hours, basting frequently, until doves are tender, wiggle thigh joint to test (it should move easily). Watch level of wine; if wine evaporates, add more as needed during roasting. Serve whole. Makes 6 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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