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Dove Madeira
From Stop and Smell the Rosemary
8 fresh doves
¼ cup fresh lemon juice
1 teaspoon salt
½ teaspoon freshly ground pepper
3 tablespoons plus 2 tablespoons unsalted butter
3 tablespoons chopped onion
2 tablespoons all-purpose flour
½ cup Madeira
½ cup chicken stock
¼ cup heavy whipping cream
1 tablespoon minced fresh thyme
2 cups cooked wild rice
Preheat oven to 350 degrees. Rub doves inside and out with lemon juice, salt and pepper. Melt three tablespoons butter in a large skillet over medium heat. Add doves and cook until browned. Add onion and sauté until transparent. Remove doves and onions to a 7-by-11-inch baking dish. Set aside.
Melt remaining two tablespoons butter in a separate skillet. Stir in flour and cook one or two minutes. Remove from heat. Stir in Madeira, stock and cream. Return to heat, stirring until sauce thickens. Pour sauce over birds. Cover and bake 40 minutes. Serve with wild rice. Serves 4.
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