Dove Pie

6 doves

1/4 pound saltines

black pepper to taste

1 stick of butter, chopped into bits

1 (8 ounce) can evaporated milk

2-1/2 butter-me-not biscuits

Soak doves in lightly salted water. Boil until tender. Reserve about one half cup stock. Use a round 9x3 inch pan or casserole dish. Debone birds and cut in small pieces, put in pan along with crushed saltine crackers, butter and black pepper. Toss, pour in evaporated milk and stock. Let stand for a few minutes to soak up crackers, but you need enough liquid to make pie moist. Roll out two and a half butter-me-not biscuits and put on top as a pie crust. Bake at 400 degrees until crust is golden brown.

Copyright 1998-2014 Stephen Ricciardelli