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Doves With Raspberry Vinaigrette

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 Doves - (to 16) - skin intact

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 2 Garlic cloves - minced

  5. 1/2 cup 118ml Raspberry preserves

  6. 1/4 cup 59ml Balsamic vinegar

  7. 1/3 cup red wine

  8. Vinegar)

  9. 1/3 cup 20g / 0.7oz Chopped green onions

  10. 1 tablespoon 15ml Dijon mustard

  11. 1 cup 237ml Olive oil

Instructions Jump to Ingredients ↑

  1. Season doves with salt and pepper.

  2. 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.

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

  4. This recipe yields 4 servings.

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