Recipe - Caribe-Coated Roast Doves

One half cup Fine dry bread crumbs
One half teaspoon Dried mexican leaf
Oregano; crushed
2 tablespoon Caribe (crushed N. New
Mexico hot red chile)
2 Cloves garlic; crushed
4 Sprigs parsley; minced fine
6 (8oz) doves or
12 small Doves
1/3 cup Olive oil
One half cup Dry white wine; or more, as
needed

Preheat oven to 350. Combine crumbs, oregano, caribe, garlic & parsley.
Thoroughly clean doves, rinse & pat dry. Brush each with oil, then roll in
crumb mixture, patting in crumbs & covering each bird as completely as
possible. Place a rack in a roasting pan large enough to hold birds with
room for air circulation around each. Pour wine into bottom of pan, then
place birds on rack. Cover & roast 2 hours, basting frequently, until doves
are tender, wiggle thigh joint to test (it should move easily). Watch level
of wine; if wine evaporates, add more as needed during roasting. Serve
whole. Makes 6 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.