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Smothered Dove Breasts

Description:
The Alabama dove season kicks off in September. Since it's still hot and humid during that time, Bolton recommends that hunters take along a cooler with ice to hold their birds during the day. The measure prevents spoiling and keeps insects away, too. Mourning doves are a smallish bird with a dark, rich meat. They are so small that the breast is your best bet for home cooking.
Recipe Type:	Main Course
Ingredients:
15 dove breasts, filleted 2 large onions, chopped 6 slices bacon, fried and crumbled 1 1/2 sticks margarine 1 bell pepper, chopped 1/2 cup chopped mushrooms 4 stalks celery, chopped Garlic salt, to taste Salt and pepper to taste Flour Oregano, to taste Sage, to taste Thyme, to taste
Directions:
Batter breast halves in flour. Sprinkle with sage. Melt 1 stick margarine in skillet and brown battered halves on both sides. Remove dove meat and drain on paper towels. Add onions, celery, mushrooms and bell pepper and cook on low heat until onions become opaque. Return meat to skillet and add ½ stick of margarine, bacon, garlic salt, thyme, oregano and sage. Simmer for 10 minutes. Serve over wild rice.