This one is one of my mother’s favorites…
Dove Hash
4 c. diced, cooked dove breasts
1 can chicken consommé
6 Tbsp. butter
2 1/2 Tbsp. flour
2/3 c. cream
2/3 c. bread crumbs
2/3 c. chopped green pepper
2/3 c. chopped onion
2 Tbsp. chopped parsley
1/2 tsp. ground sage
1/2 tsp. salt
freshly ground black pepper to taste
2 oz. Sherry win
Cook whole doves in chicken consommé until tender. Remove breasts and dice meat. Measure 4 cups and set aside. Take 3 tablespoons butter and blend in flour and cream. Take remaining 3 tablespoons butter and sauté bread crumbs, green pepper, onion, parsley and sage. Mix the sautéed ingredients, flour mixture and dove meat. Place in skillet. Add salt, pepper and sherry, and let cook gently for 25 to 30 minutes. Before serving, put into a casserole dish for a few minutes under the broiler. To keep right consistency while sautéing, add pot liquor left from cooking whole doves.
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