DOVES AND NOODLES
6 servings
Please read About Small Game Birds. For this recipe, the doves can be skinned and cut into pieces.
Rinse, pat dry, and place in a large pot:
- 12 doves, whole or cut up
Add:
- Chicken stock, water, or a combination, to cover
- 1 tablespoon salt
- 1 tablespoon sugar
Bring to a bare simmer and poach the doves until tender, 8 to 15 minutes. Drain, and discard the skin, if any. Let cool, then take the meat off the bones and reserve. Preheat the oven to 350°F.
Melt in a medium saucepan over medium heat:
- 2 tablespoons butter
Add and cook, stirring, until softened, 6 to 8 minutes:
- 1 small onion, finely chopped
Add and cook until the mushrooms release their juices, about 8 minutes:
- 8 ounces mushrooms, thinly sliced
- 1 garlic clove, minced
Stir in:
- 2 tablespoons all-purpose flour
Gradually add:
- 1 cup sour cream
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Combine the sauce in a 13 × 9 × 2-inch baking dish with:
- 4 cups cooked egg noodles (8 ounces dried)
Mix in the dove meat. Cover with foil and bake until bubbling, 30 to 40 minutes. Sprinkle with:
- Chopped parsley