Smothered Doves and Mushrooms

Serves: 4
Total Calories: 184


8 doves
1 Salt, pepper, and cayenne pepper
1/2 cup bacon drippings
2 medium onions
1 pound small-to-medium fresh mushrooms
1 teaspoon finely chopped garlic
1/2 stick butter
1 tablespoon flour
1 cup milk
2 ounces port wine
2 tablespoons chopped green onions tops


Sprinkle inside and out of doves with salt and pepper, and lightly sprinkle inside of doves with cayenne (red) pepper. Heat bacon drippings, and brown the doves on all sides. Place doves in casserole dish that can be covered. Retain bacon drippings. Slice onions 1/2-inch thick, separate rings, then brown in drippings. Remove onion and place over doves in casserole. Spread mushrooms over onions and doves. Spread chopped garlic over all.

Add butter to drippings and heat. Add flour and cook on medium- high fire, stirring constantly until flour browns lightly. Lower fire and slowly add milk, stirring constantly to mix evenly. Add port wine, mix well, and pour this mixture into casserole of doves. Sprinkle lightly with salt and pepper. Sprinkle green onion tops over all. Cover dish and place in a 300° oven one hour.

Fun Fact: W. C. Handy has been called the Father of the Blues, having single-handedly introduced this new style of music to the world. In his hometown of Florence, Alabama, the log cabin where he was born has been restored and turned into a museum that houses mementos from his life. The city of Florence holds an annual music festival in his honor.

Nutritional Facts:

Serves: 4
Total Calories: 184
Calories from Fat: 111

This Smothered Doves and Mushrooms recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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