Dove and mushroom gravy

Dove and mushroom gravy over Texas Garlic Toast

Contributed by: Jason Clark from New Braunfels, Texas

10 white wing dove breasts cut in half (20 halves deboned)
2 cans Cream of Mushroom Soup
Yellow onion
Cast iron skillet

Heat the cast iron skillet to a medium-high heat and add a tablespoon of butter in and brown the dove breast on both sides.

Remove from heat and add cream of mushroom soup. Put back on medium heat until simmering for 5 minutes.

While this is simmering take five pieces of thick-cut white bread and melt butter and garlic in a dish; brush on the white bread and toast.

Keep an eye on the mushroom dove mixture and if it's too thick, add milk or too runny, add a little flour. You want it to be thick — gravy consistency.

Once cooked, spoon the dove and mushroom gravy mixture over the Texas Garlic Toast and enjoy. This meal is great for breakfast or dinner.