Wild In The Kitchen: Dove Casserole

Dove Casserole

8 dove breasts
1 medium onion, minced
2 tablespoons margarine
Garlic salt, to taste
1 bay leaf
1 teaspoon crushed rosemary
1 cup white wine
1 cup water
2 cups whipping cream
Salt and pepper, to taste
1/4 bell pepper, minced

Saute margarine, onion, garlic, bay leaf, rosemary and bell pepper in skillet until onion is clear. Add dove and saute until brown. Add water and wine. Cover and simmer for 30 minutes. Remove dove and bay leaf. Strain pan juices into a 2-quart casserole dish. Add cream slowly while stirring. Add salt. Roll doves in casserole dish, cover and bake at 350 degrees for 25 minutes.