Marinate doves overnight in first 4 ingredients. Drain & dry doves. Rub with celery salt & roll in flour. Saute in oil until brown. Drain off oil & add marinating sauce. Add additional wine to cover birds. Add mushrooms. Cover skillet & cook over low heat about 2 hours. Thicken sauce with a little flour & water paste if desired.

Mark Higginbothom

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,