"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Doves Merlot Recipe

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This recipe for Doves Merlot, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Camp Bryan Cooks (Joe Morris)
Added: Saturday, June 2, 2007
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour
1 tsp. salt
1 tsp. cracked black pepper
12 Camp Bryan doves, dressed
1/3 cup butter
1 small onion, chopped
1 stalk celery, chopped
1 small green bell pepper, chopped
1 (10 3/4 oz.) can beef consomme
1/2 cup Merlot (or other dry red wine)
Hot cooked egg noodles or rice
Directions:
Directions:
Combine flour, salt and pepper in a large zip-lock bag. Add doves, a few at a time; seal bag, and shake to coat. Melt butter in a large nonstick skillet over medium-high heat; add doves; cook until browned, turning once. Place doves in a greased 9X13X2-inch baking dish. Sprinkle vegetables evenly over doves; add consomme; Cover dish with aluminum foil. Bake at 350º for 1 1/2 hours. Pour wine over doves; cover and bake 30 more minutes. Serve over noodles or rice.

 

 

 

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