Smothered dove and teal
This recipe called for dove. I had a bag of teal from earlier this year that I added.
Season the birds liberally with salt, pepper, garlic powder, paprika, and red pepper.
Brown them in oil about a 1/2 cup of oil. I used some rendered pork and chicken fat.
Pull them off and let them rest on some paper towels.
Add a little flour. You're not making a roux here, just a little thickening agent. Roux is 1:1 oil to flour. I only used 3-4 tablespoons of flour.
Make sure you have the trinity ready to go before you start browning the birds.
Add it to the oil and flour and stir occasionally until the veggies have softened.
Add 4 cans of onion soup and 1.5 cups of water. I also added chicken stock concentrate the kind that come in tiny plastic tubs. Oh yeah, throw in some chopped mushrooms.
Bring it up to a boil then back it off to a simmer. Add back the dove and duck and pull out the homemade cornbread your wife made.
I let the smothered birds simmer for nearly 2 hours. I pulled the dove out near the end and picked whatever meat was still on the bones and added the meat back. I also threw in a some chopped parsley. Served the smothered birds over rice (can also use grits or mashed potatoes) garished with green onion and a side of the cornbread.
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