Wild In The Kitchen: Smothered Dove Breasts

Mike Bolton | October 3, 2015

Smothered Dove Breasts

15 dove breasts filleted

2 large onions, chopped

6 slices bacon fried, crumbled 1 1/2 stick margarine

1/2 cup chopped mushrooms 1 green bell pepper, chopped

4 stalks celery, chopped

1/2 teaspoon garlic salt

salt and pepper, to taste

1 cup flour

1 teaspoon oregano

1 teaspoon sage

1 teaspoon thyme

2 cups wild rice

Batter dove halves in flour. Sprinkle with sage. Melt one stick margarine in skillet, and brown the battered dove 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. Melt a half stick margarine in skillet, then add meat, bacon, garlic salt, thyme and oregano. Simmer for 10 minutes, and serve over wild rice.


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