12 dove breasts
3/4 cup lemon juice
3/4 cup soy sauce
3/4 cup vegetable oil
1 tsp. salt
1 onion chopped
2 cloves garlic, chopped
1 T. Worcestershire sauce
Mix marinade ingredients together. Place dove breasts in large pan; add marinade. Cover overnight. Remove doves. Place on grill. Baste with marinade. Cook until done. Serves 4.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.