Kamp Kitchen

INGREDIENTS

• 12-16 picked whole doves • 1½ cups chopped bell pepper • 1½ cups chopped celery • ½ tsp. black pepper • ½ tsp. red pepper • 1 cup onion, chopped • 1 cup green onions and tops, chopped • 1 cup parsley, chopped • ¼ cup corn oil • ¼ cup flour • 4-5 cups cooked white rice • Cold water

DOVE GUMBO

DIRECTIONS

In a large pot on medium heat, make a roux by heating the oil and adding flour. Stir continuously until very brown. Turn heat to low, and add chopped onion and cook until soft.

Add whole doves and bell pepper, celery, black pepper, red pepper, and 3 cups of water. Cover tightly with lid or foil and simmer on low heat for 1 hour.

Add 1½ quarts of water, parsley and green onions. Return heat to medium and cook covered until meat falls off the bone. Add more water if needed.

Debone meat as much as possible and discard bones.

Serve with white rice. Feeds six.

Note: This recipe can be used with three large or six teal ducks, or the breast meat of one sandhill crane.

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