12 doves, dressed
1/4 cup flour
1 T. salt
1 T. pepper
4 T. butter
1 to 2 scallions, chopped
1 cup orange juice
1 to 2 oranges, sliced
11/2 oz. Cointreau
Mix flour, salt and pepper and roll birds in mixture. Brown birds and scallions in butter, then set aside. Make gravy from drippings. Place birds, gravy, orange juice and orange slices in Dutch oven. Cover and simmer for 1 hour or until done. Just before serving, add Cointreau.
Robert Greggs
Augusta, WV
From Celebrating Wild Game: Members’ Special Recipe