Hunting > Upland & Waterfowl

From the Cookbook: Dove Pie

Dove season is here in full. Looking for a new dinner idea? Try these Dove Pies from the NRA Members' Wild Game Cookbook.

9/6/2012

Dove season is here in full and freezers are about to start filling again, bird by bird. The best way to keep things from getting too cramped is to enjoy a hearty meal. If the Dove Gumbo with Sausage recipe wasn't your style, you may want to try Dove Pies.

Again, don't be afraid to try the recipe out with other upland game and waterfowl in the fall!

To buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Dove Pie
Following recipe taken directly from the NRA Members' Wild Game Cookbook, Second Edition.

Ingredients:
• 6 doves
• ¼ pound saltines
• black pepper to taste
• ½-¾ stick of margarine, chopped into bits
• 1 (8 ounce) can evaporated milk
• 2½ Butter-Me-Not Biscuits

Soak doves in lightly salted water. Boil until tender. Reserve about one half cup stock. Use a round 9x3 inch pan or casserole dish. De-bone birds and cut in small pieces, put in pan along with crushed saltine crackers, margarine and black pepper. Toss, pour in evaporated milk and stock. Let stand for a few minutes to soak up crackers, but you need enough liquid to make pie moist. Roll out two and a half Butter-Me-Not biscuits and put on top as a pie crust. Bake at 400 degrees until crust is golden brown.

Originally Submitted By:
Geneve Morse
Pomaria, S.C.

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