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Doves With Raspberry Vinaigrette


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  • 12 whole doves - (to 16) skin intact
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 garlic cloves minced
  • 1/2 cup raspberry preserves
  • 1/4 cup balsamic vinegar (or substitute 1/3 cup red wine vinegar)
  • 1/3 cup chopped green onions
  • 1 tablespoon Dijon mustard
  • 1 cup olive oil


Servings 4


Step 1

Season doves with salt and pepper.

In a large bowl, whisk together garlic, preserves, vinegar, onions and mustard. While whisking, add oil in a thin stream until emulsified. Place doves in bowl, toss to coat, cover and refrigerate for 12 to 24 hours.

Bake, broil, pan-sear or barbecue until medium to medium-rare and still juicy in the center of the breast.

This recipe yields 4 servings.

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