Dove season started on Sept. 3, for us here in Mississippi and I had the
pleasure of trying an excellent receipe for this small game bird.  The following
is listed on page 107 of The Complete Guide to Game Care & Cookery by Sam
Fadala.  More complete details of this book are listed in the SMN_Books echo.
Details on methods to hunt this tasty quarry are listed in the SMN_Hunting echo.

                    Marsala Breast of Dove in Rice

    "This is another gourmet recipe which requires minimal cooking effort as
compared with many gourmet meals.  Begin with a saute of 1 cup of *uncooked*
rice in 3 tablespoons of margarine or butter.  Use medium heat and cook until
rice is light brown in color.  Place rice in bottom of casserole dish.  Four
dove breasts are placed on rice bed, Sprinkle with lemon joice, salt, pepper.
Add 1/2-teaspoon of handrubbed rosemary over the doves and rice.  Surround dove
breasts with 1-pound of mushrooms and one chopped onion (medium).  Pour 1 cup of
Marsala wine over dove breasts.  Cover the casserole dish and bake at 350
degrees Fahrenheit for 30 minutes, or until rice is fluffy and dove breasts are
tender."