Best Smothered Doves And Mushrooms Recipes

ALABAMA SMOTHERED DOVE

Steps:

• 1. Season the dove with salt and pepper. Melt butter in a heavy skillet and brown the dove. Remove the dove to a baking dish. Add flour to the butter in the skillet and stir to combine.
• 2. Slowly add the chicken broth, sherry, salt and pepper. Mix well and pour over the dove. Cover and bake at 350 degrees for about 45 minutes - 1 hour or until the quail are done. This is very good served over rice with some homemade biscuits.

SMOTHERED DOVES AND MUSHROOMS

Steps:

• Sprinkle inside and out of doves with salt and pepper, and lightly sprinkle inside of doves with cayenne (red) pepper. Heat bacon drippings, and brown the doves on all sides. Place doves in casserole dish that can be covered. Retain bacon drippings. Slice onions 1/2-inch thick, separate rings, then brown in drippings. Remove onion and place over doves in casserole. Spread mushrooms over onions and doves. Spread chopped garlic over all. Add butter to drippings and heat. Add flour and cook on medium- high fire, stirring constantly until flour browns lightly. Lower fire and slowly add milk, stirring constantly to mix evenly. Add port wine, mix well, and pour this mixture into casserole of doves. Sprinkle lightly with salt and pepper. Sprinkle green onion tops over all. Cover dish and place in a 300° oven one hour. Fun Fact: W. C. Handy has been called the Father of the Blues, having single-handedly introduced this new style of music to the world. In his hometown of Florence, Alabama, the log cabin where he was born has been restored and turned into a museum that houses mementos from his life. The city of Florence holds an annual music festival in his honor.

LLANO SMOTHERED DOVES

Steps:

• Rub the doves with salt and pepper.
• Warm the olive oil over medium heat, and brown the doves well, turning them once.
• Transfer the doves to a plate.
• To the hot oil, add the onion, garlic, and rosemary, and sauté until the onion has softened.
• Return the doves to the skillet, and add the stock and sherry.
• Bring the liquid to a simmer, cover, and simmer for 30 minutes.
• Transfer doves to serving platter and keep warm.
• Pour the cream and bitters into the pan juices.
• Put the flour into a small bowl.
• Spoon a few Tbsps.
• of warm liquid into the flour and stir well.
• Stir flour mixture into the skillet and bring to a boil.
• Cook until it thickens slightly, about 3 minutes.
• Adjust seasonings if necessary.
• Pour the gravy over the doves and serve.

DOVE BREASTS AND WILD RICE CASSEROLE

Steps:

• 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).

SMOTHERED QUAIL OR DOVE

Steps:

• Note: 12 doves can be substituted for the 6 quail.
• Season the quail with salt and pepper.
• Melt butter in a heavy skillet and brown the quail.
• Remove the quail to a baking dish.
• Add flour to the butter in the skillet and stir to combine.
• Slowly add the chicken broth, sherry, salt and pepper.
• Mix well and pour over the quail.
• Cover and bake at 350 degrees for about 45 minutes - 1 hour or until the quail are done.
• This is very good served over rice with some homemade biscuits.