Doves in Mushroom Soup
Preparation:
Marinate dove breasts for about 30 minutes in milk (save milk). Remove doves and, while they are still wet, roll in flour that has been seasoned with salt and pepper. After dredging in flour, set the breasts aside for 10 minutes or so to permit four to adhere better to doves. Place dove breasts in a large skillet of hot grease. Be sure each breast is fried to a golden brown. Remove the breasts and drain grease, leaving brown cracklings in skillet. Replace dove breasts and cover completely with mushroom soup and milk. Stirring frequently to prevent sticking, let simmer for at least an hours (or until meat slides away from bone). When gravy is smooth, ladle over a bed of cooker rice or mashed potatoes.
Marinate dove breasts for about 30 minutes in milk (save milk). Remove doves and, while they are still wet, roll in flour that has been seasoned with salt and pepper. After dredging in flour, set the breasts aside for 10 minutes or so to permit four to adhere better to doves. Place dove breasts in a large skillet of hot grease. Be sure each breast is fried to a golden brown. Remove the breasts and drain grease, leaving brown cracklings in skillet. Replace dove breasts and cover completely with mushroom soup and milk. Stirring frequently to prevent sticking, let simmer for at least an hours (or until meat slides away from bone). When gravy is smooth, ladle over a bed of cooker rice or mashed potatoes.