8 doves, cleaned and singed
2 onions, chopped
1 bell pepper, chopped
2 sticks celery, chopped
1 tbsp. parsley, chopped
2 tbsp. chopped onion tops
4 pods garlic, chopped fine
4 oz. can mushrooms
2 sticks butter
1 tbsp. Worcestershire sauce
1 tbsp. flour
1 c. burgundy
Salt and pepper

Melt butter in Dutch oven, add doves and cook until brown, stirring constantly until they begin to stick at the bottom. Then add onions, celery, bell pepper, garlic, and Worcestershire sauce. Cook until wilted. Add burgundy, cover and simmer for 2-3 hours until birds are tender. As you know doves are tough and need a long time to cook. Add 4 ounces cold water if needed. When doves are tender, remove from pan liquid. Add mushrooms, mixture of flour blended with the mushroom juice, onion tops and parsley. If you like a sweet gravy, add 2 tablespoons currant jelly. Serve with spaghetti or boiled rice. Serves 8.