Doves With Raspberry Vinaigrette

By á-170456

Ingredients

• 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

Details

Servings 4

Preparation

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.