Title: Caribe-coated roast doves
 Categories: Game
      Yield: 6 Servings
 
    1/2 c  Fine dry bread crumbs
    1/2 ts Dried mexican leaf
           Oregano; crushed
      2 tb Caribe (crushed N. New
           -Mexico hot red chile)
      2    Cloves garlic; crushed
      4    Sprigs parsley; minced fine
      6    (8-oz) doves -or-
     12 sm Doves
    1/3 c  Olive oil
    1/2 c  Dry white wine; or more, as
           -needed
 
  Preheat oven to 350. Combine crumbs, oregano, caribe, garlic &
  parsley. Thoroughly clean doves, rinse & pat dry. Brush each with
  oil, then roll in crumb mixture, patting in crumbs & covering each
  bird as completely as possible. Place a rack in a roasting pan large
  enough to hold birds with room for air circulation around each. Pour
  wine into bottom of pan, then place birds on rack. Cover & roast 2
  hours, basting frequently, until doves are tender, wiggle thigh joint
  to test (it should move easily). Watch level of wine; if wine
  evaporates, add more as needed during roasting. Serve whole. Makes 6
  servings.
  
  From the , by Jane Butel, ISBN 0-89586-646-3
  (0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,