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From The Cookbook: Dove Breast Stroganoff

Dove season has opened in many states around the country, and that means it's time for a delicious recipe to use at the end of your day of wingshooting.

Dove season has opened in many states around the country, and that means it's time for a delicious recipe to use at the end of your day of wingshooting. Dove can be cooked in a plethora of ways, with dove pie being a popular option. If you're looking for variety, give this recipe from the NRA Member's Wild Game Cookbook, Second Edition a go.

Dove Breast Stroganoff

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. to buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Ingredients


  • 12-18 dove breasts

  • 1 medium onion

  • 1 can cream of celery soup

  • 1 can mushrooms

  • 1/2 cup Sauterne

  • oregano

  • rosemary

  • salt and pepper

  • Kitchen Bouquet for color

  • 1 cup sour cream


Place meat in a large baking dish. Do not crowd breasts. Dice and sauté onion, and mix with remaining ingredients except sour cream. Pour over breasts. Cover lightly with foil and bake in 325 degree oven for one hour, turning occasionally. Add sour cream, stir. Bake uncovered for another 20 minutes. Serve over combined white and wild rice.

Yield: 6-8 servings

Originally Submitted By:
Susan Geyer
Fontana, CA

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