Originally created 12/23/01

Cooking wild

Fat, late-season mourning doves offer some of the finest dark meat this side of a tender chicken thigh. From Outdoor Tables & Fares, a book compiled by America's best known outdoor writers, here's a casserole recipe that's as attractive as it is tasty:


12 doves

1 can (10 1/2 ounces) chicken broth

6 tablespoons butter

2 1/2 tablespoons flour

2/3 cup half and half

2/3 cup bread crumbs

2/3 cup finely chopped green bell pepper

2/3 cup chopped onion

2 tablespoons chopped parsley

1/2 teaspoon ground sage

1/2 teaspoon salt

Freshly ground black pepper to taste

1/4 cup sherry

In large saucepan, cook whole doves in broth until tender. Remove doves. Dispose of broth. Dice meat, reserving 4 cups. Blend 3 tablespoons of butter with flour and half and half. In the remaining 3 tablespoons of butter, saute bread crumbs, vegetables, parsley and sage. Combine bread crumb mixture, thickened cream and dove meat in skillet and season with salt and pepper. Add sherry, simmer 25 minutes. Transfer to casserole dish and broil for a few minutes.

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