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Casseroled Dove Breasts and Wild Rice

10 Dove breasts
Juice from 1/2 lemon
1 Rib celery
1/2 lb Mushrooms
4 Scallions (green onions)
3 tb Butter
1/4 ts Tarragon
1/2 c White wine
1 1/2 c Chicken stock
2/3 c Wild rice

Rinse the wild rice, drain, and set aside. Skin the dove breasts, wipe with lemon juice, and salt and pepper the breasts. Chop the mushrooms, scallions and celery. Sautee them in the butter lightly (3-5 minutes). Put the wild rice in the bottom of a casserole dish. Arrange the dove breasts on top of the wild rice. Pour celery, mushroom, and scallion mixture over doves. Add rest of ingredients (tarragon, white wine, and chicken stock). Place the dish, covered, in a 325 degree preheated oven and let cook for one and one half to one and three quarter hours (90 - 105 minutes).

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