Doves San Joaquin
|Flour||1⁄2 Cup (8 tbs)|
|Poultry seasoning||1 Tablespoon|
|Butter||1⁄4 Pound, melted|
|Tomato sauce||8 Ounce (1 Can)|
|Canned mushroom stems and pieces||1 Medium|
|Onion||1 Large, diced|
|Milk||1⁄4 Cup (4 tbs) (For Gravy)|
Flour the doves by dropping 2 or 3 at a time into a paper sack in which flour and seasonings have been placed.
Brown in the melted butter, as you would frying chicken, in a large skillet.
Add the tomato sauce, mushrooms, and onion; place lid on the skillet, set over coals, and cook until tender when tested with a fork.
Stir birds occasionally, as they have a tendency to stick to the bottom of the pan.
If the birds seem to be drying out, add 1/2 cup of hot water.
When done, remove birds and place in warming oven.
Add milk to residue in the skillet and make milk gravy.
Serve with hot biscuits and tossed salad.