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Doves In Your Dutch Oven

  • 10 Doves, whole, plucked, and with skin on
  • 1 small yellow onion, diced
  • 8 to 10 cloves of garlic, chopped
  • 1/2 cup of olive oil
  • 3 cups of sweet vermouth
  • all-purpose flour
  • milk (ideally not skim)
  • salt and pepper to taste

Cut the doves up the backbone to butterfly them. Soak the birds in saltwater for 24 hours, changing water twice. That process will pull out some of the congealed blood from gunshot areas. Preheat your oven to 300F. Heat the olive oil in the Dutch Oven on a stovetop. Dredge the birds in flour, the brown them on both sides over medium-high heat. Remove the birds to paper towels to drain. Saute the garlic and onion until tender. Return the birds to the Dutch Oven, pour the sweet vermouth over them, and stir. Place the Dutch Oven into the 300F oven for 2 hours, stirring every 45 minutes. After 2 hours, remove the Dutch Oven to the stovetop, and remove birds to a serving platter. Add flour and milk to the pan drippings to make a gravy. Serve over mashed potatoes or rice, and enjoy. Candied carrots and a glass of Merlot or Syrah make fine additions to this meal.

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