Doves & Garlic
This recipe is an original, using a combination of regional ingredients from field and garden. Turtle doves as game (and thus as food) are more common and sought after on the southern plains than on the northern plains, but if the weather holds into September, there is good dove shooting in North Dakota, too.
- 10 dove breasts, fileted, giving you 20 bite-size pieces
- Herbes de provence
- Salt & pepper
- 10 whole cloves garlic
- 1/2 cup red current syrup
- Splash of sherry
I like this served on couscous. If you don't serve it with couscous or rice, then heat some French bread you can use to sop up the sauce.
- Drege the doves in flour and brown in oil in a heavy skillet.
- Add the garlic.
- Add the syrup and the sherry, finish on low heat, 15 minutes.