Creamy Baked Dove Breasts contributed by Randy Rowley


12 to 16 dove breasts

1/4 cup chopped onion

2 tbsp. butter or margarine

1/2 cup chopped celery

1 cup quartered mushrooms

1 tbsp. steak sauce

1/2 tsp. Thyme

1/4 tsp. basil

1 1/2 cups light cream Wild rice, cooked

Arrange dove breasts in a single layer in a shallow, buttered baking dish.  In a frying pan, cook onion, celery and mushrooms in the butter for seven minutes.  Add herbs, steak sauce and cream and bring to the boiling point.  Pour the mixture over the doves, cover the dish and place in a preheated 350 degree oven for one hour.  Twice during the baking, remove the dish from oven and turn the breasts.  Place doves on platter with wild rice and spoon sauce over both.  Serves 4.

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The fear of the LORD is to hate evil; Pride and arrogance and the evil way And the perverse mouth I hate.