| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Game |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick butter |
| 1/4 |
c |
Minced onion |
| 1/2 |
c |
Flour |
| 20 |
|
Dove breasts |
| 1/2 |
c |
Sherry |
| 1 |
cn |
(4-oz) mushrooms; drained |
|
|
Bacon slices |
| 1 |
c |
Chicken bouillon |
INSTRUCTIONS
Melt butter in a large skillet. Saut. onion until clear. Shake dove breasts
in a bag of flour. Brown doves in butter. Be sure to brown all sides. Add
sherry, cover and cook slowly, about 45 minutes. Add mushrooms and place
bacon slices over top. Cook another 45 minutes very slowly. Serve over wild
rice. (Water or chicken bouillon should be added as the doves are cooking
to prevent their drying out.) Yield: 4 servings.
JEAN ANN KIDD (MRS. JUDSON)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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