Dove Pie

• 30 to 36 doves, cleaned
• 3 c. sliced mushrooms
• 3 medium yellow onions, chopped
• 1 c. pimento stuffed green olives
• 2 to 3 pkg. brown gravy mix
• 1 to 2 frozen pastry sheets (not the Filo sheets)

1. Brown doves in butter first.
2. Then cook covered with small amount of liquid (water or bouillon) until tender and breast can be easily pulled off the bone.
3. Saute mushrooms and onions in butter until just soft.
4. Combine dove meat with vegetables and olives and add enough brown gravy mix so that the mixture is juicy and moist but not too thin and runny.
5. Spray PAM in a 9x13-inch pyrex dish and spread mixture evenly into dish.
6. Top with crisscrossed strips of pastry sheets which have been rolled out quite thin.
7. Spray with PAM.
8. Bake at 350 degrees until the pastry is puffed and golden brown.
9. Yield:
10. 12 to 14 servings.

doves, mushrooms, yellow onions, pimento stuffed green olives, brown gravy mix, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143911 (may not work)