Dove pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Dove or quail breasts | |
| 1 | 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 |
Directions
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