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