Dove a l'Orange

24 doves or 4 pounds dove, cleaned

4 tablespoons each, olive oil, chopped carrot, chopped celery and chopped onion

2 teaspoons chopped garlic

1 cup dry sherry

2 teaspoons dry mustard

4 tablespoons currant jelly

1 tablespoon soy sauce

juice of one orange

1 tablespoon cornstarch, dissolved in 2 tablespoons water

Cook garlic, onion, celery and carrot in olive oil in a large casserole. Add doves, then sherry, dissolve mustard in sherry and cook at 225 degrees for one hour. Turn heat up to 325 degrees and cook for one more hour.

Mix currant jelly, soy sauce and orange juice and add to casserole. Stir to mix. Cook 15 more minutes. Pour off liquid and thicken with cornstarch.

Serve with rice.

Copyright 1998-2014 Stephen Ricciardelli