Page 29 of Basic Hunting by Kentucky's Western Waterland

recipes most hunters recommend wrapping dove breast in bacon doused with different marinades and broiling them here are some other ideas dove breasts stroganoff arnold mitchell retired commissioner kentucky department of fish and wildlife resources 12 dove breasts oregano 1 medium onion diced rosemary 1 four ounce can of mushrooms 2 tsps kitchen bouquet ½ cup sauterne 1 cup sour cream 1 can condensed cream of celery soup preheat oven to 325 degrees place breasts in large baking dish do not crowd them saute onion in skillet and add remaining ingredients to the onions except the sour cream mix the spiced onions and mushrooms and pour over birds in baking dish cover dish lightly and bake for 1 hour turning breasts occasionally add sour cream and stir bake uncovered for 20 minutes serve over rice brown rice or mixture of white and wild rice is especially good serves 6 sherry-roasted dove suggested in the mourning dove john madson winchester press 1978 14-16 whole birds pepper ½ cup of salad oil 1½ cup of water ¼ cup of chopped parsley salt flour ½ cup chopped green onions 1 cup of sherry season the doves in salt and pepper and roll them in flour place them in oil in a heavy roaster and bake at 400 degrees until brown add the onions water and sherry cover and cook until tender baste with sherry add parsley to the gravy just before serving serves 8-12 people basic hunting 23

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