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6 Dove or quail breasts
1 Pie crust
1 md Onions; chopped
1/2 lg Green bell pepper; chopped
6 md Fresh mushrooms; sliced
5 tb Bacon fat or cooking oil
4 tb Flour
1/4 c Red wine
1/2 ts Garlic salt
1/2 ts Seasoned salt
1 ts Lemon pepper
Boil dove or quail in enough water to cover. Don't let boil down.
Done when meat comes off the bone easily. Remove doves; reserve
liquid. Saute onions and pepper in fat/oil. Remove from drippings.
Make roux with flour and drippings. Add onions and pepper back to
roux. Bring reserved liquid to boil, mix in roux, onions, peppers.
Add mushrooms, dove/quail meat, wine, and seasonings. Simmer 30
minutes. Fill pie shell. Make top. Bake per instructions for closed
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