WILD IN THE KITCHEN DOVES IN MUSHROOM GRAVY BY MIKE BOLTON

Dove meat is lean, thus it is almost impossible to make it tender and juicy. Even the popular method of wrapping dove beasts in bacon and putting them on the grill doesn’t help much. Try this approach:

• 6-8 whole dove breasts

• 1 onion, diced

• 1 carton mushrooms, diced

• 2 cloves garlic, minced

• 1 cup celery, diced

• 1/2 tsp. rosemary

• 1 tsp. thyme

• 1 tsp. sage

• 1 cup water

• salt and pepper to taste

• 1/2 stick butter

• 1 carton halfand-half

• All-purpose flour

1. Place skinned dove breasts in crock pot. Add veggies, herbs, seasoning, butter and water.

2. Cook overnight on low heat until the dove breasts are falling off the bones. When tender, remove the dove breasts, remove the breast bone and set aside. 3. Place the mixture left in the crock pot into an iron skillet and bring to a boil. Reduce to a simmer and add half-and-half. Slowly whisk in all-purpose flour until the gravy reaches the optimum consistency.

4. Turn off heat and add dove meat and allow to sit 5 minutes before serving.