12-18 dove breasts
1 med. onion, chopped
2 tbsp. melted butter
1 (10 3/4 oz.) can cream of celery soup, undiluted
1 (4 oz.) can mushrooms
1/2 c. sauterne or any dry white wine
1/2 tsp. oregano
1/2 tsp. rosemary
Salt and pepper to taste
1 tsp. bottled brown bouquet sauce
1 c. commercial sour cream
Cooked wild rice

Arrange meat in large baking dish; do not crowd. Saute onion in butter; add remaining ingredients except sour cream and rice. Pour mixture over meat. Cover dish lightly with foil. Bake at 325 degrees for 1 hour, turning occasionally.

Add sour cream; stir into sauce. Bake uncovered an additional 20 minutes. To serve, spoon over wild rice. Yield: 6-9 servings.