A little olive oil in the pan. Onion, celery, carrot and some garlic gets sauteed. Add dove meat. when almost done, remove from pan. Deglaze with some cabernet, run through strainer, add a little flour, salt and pepper and return bird meat to pan.
Serve with wild rice and veggie of choice. Drink rest of wine in bottle.
Or how I used to do it in NYC.
Wait outside of UN for Doves to appear. On any given Sunday there could be dozens of them. Laugh hysterically at them, call them code pinkos and go to Blarney Stone for some beer and bangers.
I am all over that, especially the wine part. I bet you use a California cabernet...not French.
Look out for the yellow bellied Kofi dove and the yellow winged Kerry loon.
"Wait outside of UN for Doves to appear. On any given Sunday there could be dozens of them. Laugh hysterically at them, call them code pinkos and go to Blarney Stone for some beer and bangers."
LOL -- sounds like my kind of huntin'.