If you have not already removed the breast meat from the doves, do it preparation for this recipe, but don't discard the rest of the dove! The rest of the bird has lots of meat on it and makes a great broth!

Lay the breast halves on a flat surface and coat both sides with coarsely ground pepper, pushing it into the meat with the heal of your hand. Set aside.

In a stainless steel skillet, dust the bottom with salt. Turn the heat on high and heat the salt until slightly browned.

Add prepared dove breasts to the hot pan and sear them on both sides before reducing the heat to medium.

Add 1/2 to 1 whole lemon (to your taste) juice to the pan with Worcestershire sauce and hot sauce to taste as well.

Take care with this step and remove the pan from the stove heat before flaming! Add brandy (1/4 cup) to mix and flame - this will burn off the alcohol. Be careful when using an open flame like this! As it flames, remove the pan from the stove and swirl the sauce in the pan until the flames are extinguished.

Return to low-medium heat for a few minutes to further cook the meat. The meat should be slightly pink on the inside for best flavor and results.

Place a small sliver of butter on top of each breast half and add chopped parsley or chives. When butter is melted, remove from stove.

Serve over a bed of wild or brown rice with plenty of pan juice!

Enjoy!

Submitted by: The Country Wife