At high noon on Saturday, yours truly was standing in a dove field in Henry County, Tennessee, with a half-dozen men -- including a former CMA Entertainer of the Year. The hunting was good that day, and we all left the field with an impressive "catch."
One of my gun-toting buds gave me this recipe for dove breasts. This's gonna be the anchor of Joltin' Django's Labor Day feast:
Baked Dove Breasts
Ingredients
12-15 cleaned dove breasts
1 medium white onion, diced
1 can cream of mushroom soup
1/2 cup white wine
Pinch of oregano or Italian seasoning
Pinch of crushed rosemary
Pinch of cayenne pepper or red pepper flakes (optional)
Salt and pepper to taste
1/2 pint sour cream
Directions
Place breasts meaty side down in 15x12 inch baking dish. Do not over-crowd.
Sauté onions in small amount of fat in skillet. Mix onion, sherry, herbs, salt, and pepper. Pour over bird breasts.
Cover baking dish lightly with foil. Bake in 325 degree F. oven for 1 hour, rotating dish occasionally.
Add sour cream. Stir, bake uncovered for 15 minutes longer. Serve.
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