8 doves, cleaned and picked
3 T. olive oil or bacon drippings, heated
Brown doves on all sides in oil or drippings in heavy iron skillet.
1/2 cup sherry or dry red wine
1/2 cup olive oil
2 T. Worcestershire sauce
1/2 tsp. salt
Add all ingredients to doves. Cover skillet with tight lid. Simmer over a low heat (liquid should never boil) for 1 1/2 hours or until tender.
Serve with brown and wild rice.
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.