Name: Dove in the Hole
Yield: Serve 1 per head
Ingredients: ⅓ cup (¾ stick) butter; 4 doves; 6 well seasoned game or venison sausages; ⅓ cup drippings; salt and pepper; 3 eggs; 1⅔ cups all-purpose flour; pinch of salt; ⅔ cup milk

Preparation info

Serve
1
per head

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

Originally “toad in the hole” was made with rump steak rolled up, and then Hannah Glasse in the eighteenth century made it with pigeons. It works very well.

Ingredients

For the batter

1⅔ cups all-purpose flour
3 eggs
⅔ cup

Method

Mix all the batter ingredients together in a blender and let it stand for 1 hour, then stir well.

Preheat the oven to 400°F.

Rub the birds with butter and season well. In a roasting pan, heat the drippings until smoking hot. Pour in a third of the batter and cook for 15

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Dove in the Hole

Ingredients

For the batter

Method

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