By David Draper
Ed Mazzeo, assistant manager of shotguns for Remington, related this recipe to me over dinner last week. Mazzeo and I were discussing favorite quail recipes (mine was southern-fried and gravy-soaked, naturally) when he offered up this little gem for doves. I didn't have a pad handy, so caveat emptor as I scribbled it down later, well after I'd dipped into the bourbon. It's also untested, but Mazzeo is a man of taste—as evidenced by his bow tie, original Hummer, and extensive collection of James Bond-related memorabilia, so I don't doubt the recipe, only my memory of it. I didn't ask Mazzeo for his preferred apertif for the dish, but I'm betting he'd have offered up a vesper, Bond's preferred cocktail order rather than the better-known martini, shaken not stirred.