Dove-Wild Rice Casseroles

 -------------------------------------------------------------------------------------------------------------

                                                           PAGE 37

---------------------------------------------------------------------------------------------------------------

DOVE-WILD RICE CASSEROLE

Submitted by Ann Moore from Idaho

1 cup chicken bouillon

1 cup hot water

1 cup celery, Chopped

1 teaspoon celery salt

1 teaspoon onion salt

1/8 teaspoon pepper

1 Tablespoon parsley, minced

1 Tablespoon soy sauce

1 cup white rice, cooked

1/4 cup wild rice, cooked

2 Tablespoon butter

8 doves or 2 pheasants

   Dissolve bouillon in hot water; add celery and parboil. Add seasonings, rice and butter. Place skinned birds in a greased casserole; cover with rice. Bake at 350 F. degrees for 3 hours or until tender. 

YIELD:  4-6 Servings

1 teaspoon