Dove and quail
Wash birds and soak in salty water. Dry thoroughly inside and out. Rub with salt and pepper, paprika and accent or Cavenders inside and out. Brown real well in Butter in a heavy iron skillet or Dutch oven. Take out and in the same skillet Sauté' onions and celery. For six birds put in one can of chicken broth, parsley, bay leaf and add one can of mushroom soup. Put birds back in and add one
clove of garlic and lots of Wooster sauce. Put top on the skillet and cook @ 325 degrees for three hours or until tender.
Prepare rice and biscuits for the gravy.
A 30 year tested formula by the Blanchard Family!!