Dove Casserole contributed by Randy Rowley

4 dove breasts

1/4 cup butter

1 oz. mushrooms, broken in small pieces

1/2 onion, minced

1 tbsp. flour

Several sprigs parsley and thyme, chopped

2 cups game bird or chicken stock

1/2 cup sliced stuffed olives

Salt and pepper to taste

Brown birds on all sides in skillet in hot butter, season lightly and remove to casserole dish.  In the same butter, brown onion, herbs and mushrooms for five minutes.  Add flour and stir until it too is slightly brown and bubbly.  Lower flame, add stock and stir until sauce is smooth.  Add olives.  Simmer an additional minute or so and check seasoning.  Pour sauce into casserole dish.  Cover and bake at 350 degrees until tender – about 45 minutes