• 12 doves
  • 1 teaspoon salt
  • 1 tablespoon heavy cracked pepper
  • 1/4 pound butter
  • 2 3/4 cups chicken broth homemade or canned
  • 1 1/2 tablespoons arrowroot flour
  • 1/2 cup dry white wine, optional
  • Directions

    Sprinkle each dove with salt and coarse pepper. Melt butter in a 10-inch heavy frying pan. Place seasoned doves in frying pan and brown on all sides. After the doves are well browned, pour over 2 cups of the chicken broth. Cover tightly and simmer over low heat for 1 1/2 hours. Remove the birds to a heated platter. Mix the flour into ¾ cup of the chicken broth and stir until blended. Add to the Contents of the frying pan and stir with a fork, scraping all the juices adhering to the pan. If desired, add ½ cup dry white wine to give extra flavor. Stir until slightly thickened. Pour through a strainer over the birds. Birds may be tender ized, if desired, by soaking them in milk for 2 hours before cooking.

    Serves 6

    Have You Made This?

    Let us know how your recipe turned out

    Buy Tickets What to Do Calendar Shop Restaurant Donate Membership
    Estate Hours

    Open today from 9:00 am – 5:00 pm

    iconDirections & Parking
    buy tickets online & save