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Southern Sunday Dove Stew
Submitted by Caleb Kilburn.

~ 40 dove breasts, deboned
~ 5 cans cream of mushroom soup
~ 3 cans diced tomatoes, tomatoes with chilies is optional
~ 1 can whole corn, drained
~ 1 can green beans, drained
~ 3 cloves garlic, minced
~ 1 medium sweet onion, finely chopped
~ 1/2 lb baby carrots
~ salt, pepper, seasoning salt
~ creole seasoning, optional

Soak the dove in salt water at least 30 minutes. Drain and rinse.

Mix the rest of the ingredients in a roaster oven or large crock pot. Season to taste with the salt, pepper and creole seasoning if desired. Set temperature to 225 degrees or medium.

Add the breasts and stir together.

Cover and cook 3 1/2 - 4 hours. Stir every 30 minutes or so. Adjust seasoning as needed.

Serve with white beans and cornbread, wild rice or mashed potatoes.


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