Pan Sautéed Dove Breast in Red Eye Gravy over Carolina Rice and Southern Style Collards

For Dove:

6 dove breast

½ cup bacon grease

1 tsp thyme, dry or fresh

1 tsp oregano, dry or fresh

½ tsp salt

½ tsp pepper

For Red Eye Gravy:

1 cup beef stock

½ cup strong coffee

¼ cup red wine

For Rice:

1 cup rice

2 cups chicken stock or broth

1 Tbs Salt

Directions: Bring stock to a boil and add rice. Reduce heat and simmer covered for 20 minutes or until tender.

For Collards:

4 quarts water

1 lb ham hocks

1 Tbs salt

1 Tbs pepper

2 Tbs butter

¼ cup apple cider vinegar

1 bunch collards, stemmed and cleaned thoroughly

Directions: Boil your ham hocks, seasoning and butter for 1 hour. Then add your collards and cook for another hour or

until tender. Adjust seasonings and add your vinegar at the end.

Directions for Dove: Season your dove breast with seasonings. Heat your bacon fat over medium-high heat and add all

dove breasts to fat. Cook on each side for about 1 minute. Set aside. Add your stock, coffee and red wine. Reduce for 5-

10 minutes.

Serve with rice and collards and garnish with red eye gravy.