• 12 dove breasts
  • 1/2 c. flour
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 c. butter
  • 1 c. mushrooms, sliced
  • 1 c. celery, finely chopped
  • 1 c. carrots, diced
  • 1/2 c. green peas
  • 1/2 c. onion, minced
  • 1 c. boiling water
  • 3/4 blush wine
  • 1 (8 oz.) can mushroom sauce


    Heat oven to 350 degrees. In a medium bowl combine flour, salt and pepper. Add breasts to flour mixture and thoroughly coat. In an oven safe dutch oven, melt butter over medium heat. Add breasts and brown on all sides. Remove breasts from butter and keep warm. Add mushrooms to the butter and saute. Remove mushrooms from butter and keep warm. Add celery, carrots, peas and onions to butter and saute until tender. Add mushrooms, boiling water, and wine to the vegetables. Stir the mushroom sauce into the mixture. Add the doves back to the mixture. Cover the pot and place in oven for 1 hour.

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