Advertisement
YOU ARE HERE: LAT HomeCollections

You Asked About . . .

Recipes for Preparing Fresh Doves

September 21, 1989|JOAN DRAKE | Times Staff Writer

Question: My husband went hunting on the opening day of dove season and brought home his legal limit of 10. Can you give me any suggestions on an easy way to prepare the birds?

Answer: The following recipe for Braised Dove in Vegetables comes from "The L. L. Bean Game & Fish Cookbook" (Random House, 1983) by Angus Cameron and Judith Jones. The authors explain that "this recipe can be used with any of the small game birds. The food processor makes the preparation easy."

They go on to write, "Dove lends itself to many recipes listed for other game birds; most of the woodcock recipes, those for quail, etc., are excellent when prepared with doves." They also remind the reader that doves are very small, so the cook should allow more than one bird per entree serving.

BRAISED DOVE IN VEGETABLES

6 doves

3 tablespoons butter

4 shallots or 6 green onions, coarsely chopped

1 carrot, coarsely chopped

1 stalk celery with leaves, coarsely chopped

1/2 green pepper, seeded and coarsely chopped

2 bay leaves

1 teaspoon dried marjoram, thyme, tarragon or rosemary

1/4 cup chicken broth

1/4 cup white wine

1/4 cup sour cream, at room temperature

Saute doves in butter until lightly browned in oven-proof casserole. Remove and set aside.

Process shallots, carrot, celery and green pepper in food processor or blender to fine mince, but not quite puree. Drain, then saute mixture in casserole.

Add bay leaves and marjoram to casserole. Bring chicken broth and wine to boil. Add boiling liquid and doves to casserole. Cover and bake at 350 degrees 15 to 25 minutes.

Remove doves. Stir sour cream into vegetables and serve as sauce. Makes 2 to 3 servings.

Note: If sauce is too thick, thin with whipping cream.

Q: I love eggs but cannot eat yolks, so I make what is called a white omelet, using only the whites. What is the nutritional value of the whites? Any cholesterol?

A: According to "Nutritive Value of Foods," U. S. Department of Agriculture Home and Garden Bulletin No. 72, the white of one large egg contains 15 calories, 3 grams protein, a trace of fat, no cholesterol, a trace of carbohydrate, 4 milligrams calcium, 4 milligrams phosphorus, a trace of iron, 45 milligrams potassium, 50 milligrams sodium, no Vitamin A, a trace of thiamine, 0.09 milligrams riboflavin, a trace of niacin and no ascorbic acid.

Address questions on food preparation to You Asked About . . ., Food Section, The Times, Times Mirror Square, Los Angeles 90053. Personal replies cannot be given.

\f7

Advertisement
Los Angeles Times Articles
|
|
|