| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fixed | 1 | Servings | ||
INGREDIENTS
| 6 | Dove or quail breasts | |
| 1 | Pie crust | |
| 1 | md | Onions; chopped |
| 1/2 | lg | Green bell pepper; chopped |
| 6 | md | Fresh mushrooms; sliced |
| 5 | tb | Bacon fat or cooking oil |
| 4 | tb | Flour |
| 1/4 | c | Red wine |
| 1/2 | ts | Garlic salt |
| 1/2 | ts | Seasoned salt |
| 1 | ts | Lemon pepper |
INSTRUCTIONS
Boil dove or quail in enough water to cover. Don't let boil down. Done when meat comes off the bone easily. Remove doves; reserve liquid. Saute onions and pepper in fat/oil. Remove from drippings. Make roux with flour and drippings. Add onions and pepper back to roux. Bring reserved liquid to boil, mix in roux, onions, peppers. Add mushrooms, dove/quail meat, wine, and seasonings. Simmer 30 minutes. Fill pie shell. Make top. Bake per instructions for closed pie. Busted by Christopher E. Eaves <[email protected]> Recipe by: Clyde McAuliffe Posted to recipelu-digest by "Christopher E. Eaves" <[email protected]> on Mar 13, 1998
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