Yield: 1 Servings
Measure | Ingredient |
---|---|
6 \N | Dove or quail breasts |
1 \N | Pie crust |
1 medium | Onions; chopped |
½ large | Green bell pepper; chopped |
6 mediums | Fresh mushrooms; sliced |
5 tablespoons | Bacon fat or cooking oil |
4 tablespoons | Flour |
¼ cup | Red wine |
½ teaspoon | Garlic salt |
½ teaspoon | Seasoned salt |
1 teaspoon | 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 pie.
Busted by Christopher E. Eaves <cea260@...> Recipe by: Clyde McAuliffe
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 13, 1998