Plantation Dove

Oxmoor House
8 appetizer servings

Ingredients

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20 whole dove breasts, boned, skinned, and split
1/2 cup olive oil
1 teaspoon dry mustard
1/2 teaspoon curry powder
1/4 teaspoon celery salt
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1 cup water
Juice of 1 orange
Juice of 1 lemon
1 teaspoon Worcestershire sauce

Preparation

Dip each breast half in olive oil; place in a shallow roasting pan. Sprinkle evenly with mustard, curry powder, celery salt, garlic salt, and onion salt. Add water to pan. Cover with aluminum foil, and bake at 275° for 30 minutes; uncover and add remaining ingredients to pan. Bake an additional 30 minutes or until dove is tender. Serve hot or cold on a wooden pick.

Created date

February 2010