~ 8 doves
~ 1 stick melted butter & some to rub on doves inside and out.
~ 2-3 cups cooked rice
~ seasoning salt and pepper to taste
~ 1 tsp ground sage
~ 1 tsp onion salt
~ 1/4 tsp cayenne pepper
~ 1 stick sweet butter
~ 4 cups white wine
~ 3 ounces brandy
~ 2 tsp cornstarch; dissolved in 1/4 cup cold water
Rub doves inside and out with butter, then season with seasoning salt and pepper.
Mix rice with melted butter, sage, onion salt, and cayenne. Stuff birds with rice mixture.
Melt sweet butter in a large pot, and saute the birds until brown. Add wine and brandy. Cover and simmer slowly for 1 hour. Add dissolved cornstarch to thicken pan juices.
Serve and Enjoy!