8 servings

Smothered Doves Acadienne


2 sticks butter
8 doves, cleaned
Cajun seasoning
2 onions, chopped
2 stalks celery, chopped
1 bell pepper, chopped
4 cloves garlic, finely chopped
1 tablespoon Worcestershire sauce
1 cup burgundy wine
1 – 4 oz. can mushrooms
1 tablespoon flour
1 tablespoon chopped parsley
2 tablespoons chopped green onions


Melt butter in Dutch oven. Add doves seasoned with Cajun seasoning. Cook until browned. Stir constantly until doves begin to stick to the bottom of pot.

Add onions, celery, bell pepper, garlic, and Worcestershire sauce. Cook until vegetables are wilted. Add wine, cover and simmer 2 to 3 hours or until doves are tender. Add water during cooking if needed.

When doves are tender, remove from pot. Add mixture of flour and mushroom liquid, mushrooms, green onions and parsley.

Serve over hot Louisiana rice.