- Breasted Doves, breast plate attached
- Maple-cured Bacon
- Several Small to Medium Potatoes
- 1 medium Onion
- 2 cloves Garlic
- Carrots/Bell Pepper (optional)
Wrap dove breasts with a slice of bacon and place a layer of wrapped dove breast on the bottom of a crock pot or slow cooker.
Chop the onion and garlic cloves very finely and mix well.
Core the potatoes and fill the core with the onion-garlic mixture, plugging each end of the core with small pieces of potato and then place a layer of potatoes over the layer of doves.
Repeat process, layering doves and then potatoes until the cooker is filled.
Add a chunk or two of carrots and bell pepper, mainly for color.
Season to taste with salt and pepper.
Watch closely so the doves don't overcook and fall completely apart.
Serve with rice.
By Jesse Miller, Lake Jackson Texas
© Country Secrets - Wild Game Cookbook, 1992
By Texas Game Warden Association