Clarissa Dickson Wright, Johnny Scott

Doves with Raisins

Preparation info
  • Serve

    1

    per head
    • Difficulty

      Easy

Appears in
top 1000The Game Cookbook
The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

A warming dish with a bit of gusto about it. The raisins and sweet sherry give it a Regency feel and bring out the richness of the meat.

Ingredients

  • ¼ cup (½ stick) butter
  • 1 onion, chopped
  • 4<

Method

Preheat the oven to 350°F.

Melt the butter in a pan, and fry the onion until golden. Add the doves and brown all over, and then remove them. Stir the flour into the onions and cook until brown. Add the stock gradually, stirring as you go.

Put the birds into a casserole