Thanks to DBLAARCHERY for the idea!

*typically I stop reading a recipe any time I come a the words "cream of anything" or Italian dressing. This is my one exception. It calls for a can of cream of mushroom and a can of cream of celery.


I started with 12 deboned South Alabama doves, stashed the meat in the fridge and made a stock out of the bones.


The stock came out much darker than I would have expected


Poached the breast meat about 6-8 mins' in the stock and 2-3 tablespoons of butter.


Layer the doves, mixed vegetables(I used frozen) in a deep casserole dish



Mix and pour about 1/2 can of cream of mushroom and 1/2 can cream of celery over the veggies:


The crust is a simple biscuit mixture consisting of 2 1/4 cups self-rising flour, 3/4 cup melted butter and 1 cup milk


Mix it and pour over the dish just before you put it in the oven @350 degrees for about an hour


Done:
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking