5 - 10 doves
1 quart buttermilk
thyme and white pepper
large pinch basil
large pinch tarragon
2 bay leaves
1/4 garlic clove (use judgment)
1/2 cup vinaigrette
2 strips bacon per bird
2 tablespoons cornstarch, per cup liquid
1 small bunch parsley
1 cup rose wine
1 cup water
Clean doves and wash to rid of feathers and trash. Soak, covered in buttermilk, for three hours. Remove from milk, season in cavity with a pinch of thyme and white pepper. Wrap each dove in two strips of bacon and anchor bacon with toothpicks.
Place in pan and brown in pre-heated oven at 350 degrees for 30 minutes.
While doves are browning, mix rose wine, water and vinaigrette. Add bay leaves, a large pinch of tarragon, basil and garlic in a small sauce pan and bring to a boil.
When doves are browned, add wine, water and vinaigrette mixture and let doves cook at 350 degrees for 30 to 45 minutes longer.
Keep doves warm in a covered pan while thickening wine, water and vinaigrette mixture with corn starch. Pour into mixture, heat and stir as it thickens. Strain and use as a sauce for doves. Sprinkle with paprika and garnish with parsley.