Doves and Noodles

Do you have a bird hunter in your house or in my case a friend that hunts doves. My friend Tommy, is probably one of the laziest people I have every known when it comes to any type of physical exercise. He is an avid golfer only if carts are available. He also uses his cart for dove hunting. Lazy! However he does pay someone to clean the doves and he brings them to me ready to cook. What a guy!

Other than a simple pan roasting this is one of my favorite recipes for dove. This is straight from Joy of Cooking.

Doves and Noodles
6 servings
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For this recipe the doves can be skinned and cut into serving pieces. Rinse and pat dry, and place in a large pot:
12 whole doves, whole or cut up
Add water to cover, bring to a boil, and simmer until the doves are tender, 10 to 15 minutes. Drain, discard skin, if any, and season with:
Salt and Pepper to taste
Let cool. When cool, take the meat off the bones and reserve. Preheat the oven to 350 degrees F.
Melt in a medium saucepan over medium heat
2 tablespoon butter
Add:
1 small onion, chopped
1 garlic clove, mincedCook, stirring, until soft. Remove from the heat, and mix in:
1 cup sour cream
One 10 3/4-ounce can condensed cream of mushroom soup
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine the sauce in a 13x9x2-inch baking dish with:
4 cups cooked egg noodles (8-ounces dried)Mix in the dove meat. Cover with foil and bake for 30 to 40 minutes, until bubbling. Sprinkle with"
Chopped parsley and/or mint