Roasted Mourning Dove

I think I came across this recipe in the food section of the Sunday newspaper many years ago. I don't think it can be beat for preparing the tender breast pf mournig dove. Use only the breast of the dove - allow 3 ro 4 per person (unless my youngest son is visiting and then you may need and extra three or four).

The dove are baked on a very moist bed of cornbread dressing. In case you don't have a good dressing recipe the one below is superb.
The Dressing Mixings

Use cornbread crumblings (some folks use 1/2 cornbread and 1/2 biscuit - I dont' make good biscuits so I use 100% cornbread). Don't use the prepared cornbread mix with sugar. It will spoil the food. To each 2 cups of crumblings add:

2 tablespoons of melted butter
1/2 teaspoon sage
1 teaspoon poultry seasoning
2 chopped hard boiled eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup minced onion

Mix the above ingredients. Add enough chicken broth to make mixture quite moist.
Fill a shallow baking pan half full of the dressing. Lay the dove breasts on top of
the dressing with the meat side up. Place bacon strips across the dove breasts and
bake in 350 degree oven for one hour.

Now you are going to like this! Even died in the wool anti-hunter folks have raved.

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