Smothered Dove Breasts

Note: It is dove season. My next door neighbor is so excited he is like a kid on Christmas morning. Of course he is like that on the start of any new hunting season. He is the true outdoorsman. He wanted a new recipe for all his meat he will be putting in the freezer.

Let me make is CLEAR. I will not be using this recipe myself. I am allergic to wild game. It is much happier anywhere than in my stomach!

Smothered Dove Breasts

Ingredients:
15 dove breasts, filleted
2 large onions, chopped
6 slices bacon, fried and crumbled
1 1/2 sticks margarine
1 bell pepper, chopped
1/2 cup chopped mushrooms
4 stalks celery, chopped
Garlic salt, to taste
Salt and pepper to taste
Flour
Oregano, to taste
Sage, to taste
Thyme, to taste

Directions:
Batter breast halves in flour. Sprinkle with sage. Melt 1 stick margarine in skillet and brown battered halves on both sides. Remove dove meat and drain on paper towels. Add onions, celery, mushrooms and bell pepper and cook on low heat until onions become opaque. Return meat to skillet and add ½ stick of margarine, bacon, garlic salt, thyme, oregano and sage. Simmer for 10 minutes. Serve over wild rice.

Recipe found at: The Year of Alabama Food