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Russ’s Baked Doves with Wild Rice


(3 votes) 5 3

The love goddess Aphrodite considered this bird sacred, but wait until you taste this delicacy.

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Necedah, WI

Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

4 servings


  • 16-20 dove breasts
  • one 10 3/4-oz. can cream of celery soup
  • 1/2 C. dry white wine
  • 1 Tbs. steak sauce
  • 1/2 tsp. thyme
  • wild rice
  • butter
  • parsley sprigs


Arrange the dove breasts in a shallow baking dish. Mix the soup, wine, steak sauce, and thyme together and pour over the dove breasts. Cover the baking dish and place in a preheated 350-degree oven for 1 hour. (If the sauce seems thick, add a little more wine.) Cook the rice for 40 minutes, drain, and butter. Arrange in the middle of a heated serving platter, surrounding it with the dove breasts. Spoon the sauce over the breasts and rice and garnish with parsley sprigs.

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