6 Dove or quail breasts
1 Pie crust
1 md Onions; chopped
1/2 lg Green bell pepper; chopped
6 md Fresh mushrooms; sliced
5 tb Bacon fat or cooking oil
4 tb Flour
1/4 c Red wine
1/2 ts Garlic salt
1/2 ts Seasoned salt
1 ts Lemon pepper
Boil dove or quail in enough water to cover. Don’t let boil down. Done when
meat comes off the bone easily. Remove doves; reserve liquid. Saute onions
and pepper in fat/oil. Remove from drippings. Make roux with flour and
drippings. Add onions and pepper back to roux. Bring reserved liquid to
boil, mix in roux, onions, peppers. Add mushrooms, dove/quail meat, wine,
and seasonings. Simmer 30 minutes. Fill pie shell. Make top. Bake per
instructions for closed pie.
Busted by Christopher E. Eaves cea260@airmail.net
Yields
1 Servings