SUSAN’S SMOTHERED DOVES

Prep Time: 1½ Hours
Yields: 4–6 Servings

Comment:
Though Louisiana is the dove capital of the South, many Louisiana hunters today are traveling south of the border to Mexico for their annual hunts. Breast of dove has become a main ingredient in many recipes and can be found wrapped in bacon on a grill or simmering in a gumbo pot. This wonderful recipe was given to me by Susan Lipsey of Baton Rouge.

Ingredients:
12 doves, cleaned
½ cup vegetable oil
salt and black pepper to taste
granulated garlic to taste
paprika to taste
red pepper to taste
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 tbsps flour
4 (10½-ounce) cans French onion soup
2½ cups water
1 (6-ounce) can sliced mushrooms, drained
sherry to taste

Method:
Wash doves well and pat dry with paper towels. In a large Dutch oven, heat vegetable oil over medium-high heat. Season doves with salt, pepper, granulated garlic, paprika and red pepper. Brown doves on all sides then remove from skillet and lay on paper towels to drain. Add onions, celery, bell peppers and minced garlic and sauté for 3–5 minutes or until wilted. Add flour to skillet, stirring constantly until incorporated. Add French onion soup, water and mushrooms and stir to incorporate. Bring to a rolling boil then reduce to simmer. Return doves to skillet, cover and simmer 1–1½ hours or until fork tender. Add sherry to taste then adjust seasonings using salt, pepper and granulated garlic. Serve hot over biscuits or grits and top with your favorite fruit compote.