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1 dozen Dove breasts
2 tablespoons Butter or margarine
1 cup Quartered mushrooms
1/2 cup Chopped celery
1/4 cup Chopped onion
1 cup Chicken broth
1 tablespoon Soy sauce
1/2 teaspoon Dried oregano
1/4 teaspoon Dried basil
1/2 cup Half-and-half
1/4 cup All-purpose flour
1/4 teaspoon Salt
1/8 teaspoon Freshly-ground black pepper
Hot cooked rice
Place dove in a lightly greased 13- by 9- by 2-inch baking dish; set aside.
Melt butter in a skillet over medium-high heat. Add mushrooms, celery, and onion, and cook, stirring constantly, 5 minutes. Stir in chicken broth and next 3 ingredients; pour over dove.
Bake, covered, at 350 degrees, turning once, 1 hour or until tender. Remove dove from pan, and keep warm. Measure pan drippings, adding water to make 2 1/4 cups, if necessary.
Pour drippings into a skillet. Gradually stir half-and-half into flour; stir flour mixture into drippings. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Serve with dove over rice. (Biscuits may be substituted for rice.)
This recipe yields 4 servings.
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