Post by Big Joe on Sept 24, 2015 14:34:05 GMT -5
I got this one from my Aunt two days ago. I tried it before I posted it. Will be doing this a lot more, a good diversion from the bacon wrapped nugget style or the baked I have been eating this year. We got of to a great start this year. Have an excess of the collared dove and they are bigger and to me a tad slower. Aunt lives in LA, so I'm sure her recipe is for the smaller natural species. I have been making Dove salad (think of chicken salad) sandwiches out of the leftover dove, seem the rice part runs out way before all the dove but that's a bonus.
DOVE AND RICE CASSEROLE
15 doves 1 med. onion, chopped
1 tsp. lemon-pepper seasoning
1 sm. can mushrooms
Juice of 2 lemons
1/2 c. cooking sherry - wine you drink works better
2 cloves garlic, finely chopped
1 c. rice
1 bouillon cube, dissolved in 1 c. water - chicken flavor
Salt and pepper to taste Olive oil - good stuff
Brown dove in olive oil; remove from oil. Brown onion. Add garlic, lemon-pepper seasonings, rice, mushrooms, bouillon cube, lemon juice, sherry, salt, and pepper.
Mix well. Spoon into glass baking dish; place dove on top. Bake at 350 degrees for about 1 hour.