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)

sprinkle paprika

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.

Copyright 1998-2014 Stephen Ricciardelli