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Doves With Wild Rice
Submitted by Buck Thorn.
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~ 8 – 10 doves, whole or breasts
~ 1 1/2 cups combined wild & long grain rice; white rice is okay but doesn’t have the flavor or the texture!
~ 1 1/2 cups water
~ 1 stick real butter, divided
~ 1/4 tsp rosemary
~ 1/4 tsp cumin
~ 1/4 tsp paprika
~ salt and pepper
~ 4 -5 strips thick sliced bacon (optional)
~ 50/50 mixture of honey & Southern Comfort
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Preheat oven to 325 degrees.
In a bowl, mix ½ stick butter (chop it up), rice, water, rosemary, cumin, paprika, salt and pepper together.
If you are using the whole bird, stuff into the birds and tie the legs closed. If it is just the breast, mold the stuffing into the hollow.
Sprinkle each with a pinch of salt and pepper and a slice of the remaining butter. Wrap with a bacon strip if desired.
Place in a baking dish. Place any remaining rice mixture under the birds/breasts. Cover with foil.
Bake for ten minutes.
While birds are baking, make a 50/50 mixture of the honey and Southern Comfort. Try about ½ cup of each. If you run out you can quickly whip up some more if you haven’t drank the rest of the whisky.
After baking for 10 minutes, start basting with the honey mixture.
Bake until tender, another 30 minutes if breasts only, 45 minutes for the whole bird.
Continue to baste until finished. Remove the foil the last 5 minutes to brown your birds.
Remember, these small birds will bake much quicker than say a grouse so take special care not to overcook.
Serve and enjoy.
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