Wild In The Kitchen: Creamy Garlic Dove Stew

Creamy Garlic Dove Stew

Here’s a new twist on cooking up some doves. This recipe is quick and delicious.

8 dove breasts, cleaned

1/2 c. all-purpose flour

1/2 stick butter

2 tablespoons olive oil

1 cup dry white wine

1 head of garlic, peeled

1 pint heavy cream

10 halved medium mushrooms

1 can cream of chicken soup

3 cups large egg noodles

salt and pepper to taste

Season dove breasts with salt and pepper. Heat high-sided cast iron skillet to medium high. Add butter and olive oil. Dredge dove breasts in flour. Sear until golden brown. Remove dove breasts and set aside. Cook egg noodles until tender in a separate pot. Toast the peeled garlic and mushrooms in the skillet, being careful to not let them burn. Add the white wine and bring to a boil. Turn skillet to medium high and allow white wine to reduce in half. Add the cream of chicken soup and heavy cream. Stir well. Add dove breasts. Simmer on low for 10 minutes. Add the cooked egg noodles. Serve immediately.