Photo by Tim Hussey

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  • 2 dove breasts, cleaned
  • 10 strips of bacon, thinly sliced
  • Garlic salt
  • Pepper
  • Green onion
  • 1 16-ounce can french onion soup
  • Cooked wild rice, for serving
  1. Preheat oven to 350 degrees.
  2. Season doves with garlic salt and pepper.
  3. Stuff each cavity with green onion and wrap doves in bacon.
  4. Place in a baking dish and pour soup over doves.
  5. Cover with foil and bake for 40 minutes.
  6. Remove foil and cook until the bacon browns, about 10 more minutes. Serve over rice and use cooking juices as gravy.
  • Recipe By
    Old Firehouse Restaurant, Hollywood, SC

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