Comida Kraft
Recipe Box

Doves Cooked with Wine and Mushrooms

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Make It

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  • Preheat oven to 400 degrees F. Open doves or quail down the backs, leaving breast whole. Place breast side up, not touching, in a single layer in a roasting pan. Pour in sufficient water to just cover bottom of pan. Cover pan and steam bake for 30 minutes.
  • Turn birds breast side down. Dot each liberally with butter. Sprinkle with lemon juice, Worcestershire sauce, and sherry. Cover and continue to bake for about 1 hour, or until birds are tender. Check every 15 minutes. If necessary, add a little more water. When birds are tender, pour off and reserve liquid for sauce. Add mushrooms to pan, cover, and keep warm while preparing sauce.
  • Dove Sauce (2 cups): Melt butter in a heavy saucepan. Add a mixture of cornstarch and flour and cook over very low heat, stirring constantly until mixture forms a deep golden roux. Combine and add liquids, stirring as added. Cook, stirring, until thick and smooth. Season with salt and pepper and pour over cooked birds. Let stand in a 200 degree F. oven for 15-20 minutes before serving.


Please try this. I don't see a lot of Game or small Bird Recipes in any of the food magazines. The quail can be purchased in most stores. You can drop the Dove if that is offensive to the readers. Cornish Game Hens can be used in a pinch.

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