Andalucian Doves

Name: Andalucian Doves
Yield: Serve 1 per head
Cuisine: Spanish
Ingredients: 8 anchovy fillets; 4 young doves; ¾ cup olive oil; salt; 4 triangles of good sourdough bread; 8 small onions; 1 sprig of parsley; 1 tablespoon capers; 1¼ cups dry white wine; 2 cloves garlic

Preparation info

Serve
1
per head

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

The Spanish eat a lot of pigeon, and I think this is a very good way of doing doves. I have cut the amount of oil in half, toasted the bread, and added capers which I always think add color and a bit of bite.

Ingredients

4 young doves
8 anchovy fillets
¾ cup olive oil

Europe
Spain
Main course
Winter
Mediterranean
Autumn

Method

Rub the doves with salt and stuff them each with 2 anchovies. Heat half the oil in a large pan. Add the birds and cook over a low heat for 15 minutes, turning them until they are lightly browned all over. Fry the onions separately in the rest of the oil for about 5 minutes until golden all over. Then add them to the birds together with the wine, garlic, and parsley. Simmer for 45 minutes until