Roast Doves

Name: Roast Doves
Yield: Yield: 12 to 16 Servings.
Cuisine: United States
Ingredients: 1 tablespoon chopped garlic; 1 tablespoon curry powder; 1 tablespoon dry mustard; ½ cup olive oil; Freshly ground pepper to taste; Salt to taste, if desired; ¼ cup Worcestershire sauce; ¾ cup freshly squeezed orange juice; ⅓ cup freshly squeezed lemon juice; 1 cup water; 36 whole doves or quail (about 6½ pounds, cleaned weight)

Preparation info

Yield:
12 to 16
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

36 whole doves or quail (about 6½ pounds, cleaned weight)
½ cup olive oil

Americas
United States
Dinner
Gluten-free
Spicy

Method

Preheat the oven to 225 degrees.
Put the doves in a heavy casserole and add the olive oil, mustard, curry powder, garlic, salt, pepper, and water. Cover and place in the oven. Bak