• By Ken and Maria Perrotte

Mommie Ree’s Bird Pie - A Friend's Old Family Recipe Gets some Spicing Up

Updated: Nov 9, 2020

This recipe is designed for doves or quail. You could probably try it, too, with “four and twenty blackbirds,” but we don’t encourage it. We first heard about the dish after a quail hunt in Louisiana. Christina Cooper, manager of marketing and Public Relations for the St. Tammany Tourist and Convention Commission, shared that she had an old family recipe, passed down from her grandmother, Mommie Ree Van Norman. Her dad saved it for her and sent it with a note wryly remarking that her grandmother “wasn’t much on seasoning.”

We gave Cooper’s recipe a try. Her dad was spot on. It was bland, but made a good starting point for some creative doctoring.

Here’s our adaptation.The biscuits were incredibly light and fluffy and did a good job soaking up some of that excellent broth/gravy that cooks with the birds. The meat was tender and flavorful.


8-10 dove breasts, deboned (into 16-20 pieces) Check carefully for fine pieces of shot.

4 slices bacon

1 tablespoon olive oil

2 tablespoons flour

1/2 onion, chopped

1/3 cup chopped celery

2 big garlic cloves, chopped

5 or 6 mushrooms (white or baby 'Bellas)

Salt and pepper, to taste

1/2 teaspoon Creole seasonings (optional, but highly recommended)

1/2 teaspoon herbs de Provence (again, optional but recommended)

1 1/2 cups chicken or vegetable broth

1 dozen biscuits from your favorite biscuit mix, unbaked (we used Southern Biscuit Mix). Warning - canned biscuits won’t work in this recipe. They’ll get gummy and not bake properly.


Cook bacon in a large pan over medium heat until slightly crispy and rendering grease. Remove bacon and add dove meat, lightly browning on both sides. Remove dove meat and add 1 tablespoon oil or enough when combined with the bacon grease to leave 2 tablespoons fat in the pan. Add 2 tablespoons flour and reduce heat to low. Cook, stirring constantly to make a light to medium brown roux. This will take several minutes. Add vegetables and cook another couple minutes until they start to soften. Add the spices, if desired, and a little salt and pepper. Tread lightly - you can add more to taste toward the end of cooking. Add back the doves and bacon and stir in the broth. Turn up heat and bring to a boil. Reduce heat, cover and simmer 30 to 45 minutes, until the meat is tender, and the gravy is thick. If needed, remove the cover to let some liquid evaporate. You want to end up with a slightly thick gravy that doesn’t quite cover the meat. Finish seasoning to taste. While the doves are simmering, prepare the biscuits according to directions on package and preheat oven to 450 degrees. Heat the meat mixture to almost boiling and ladle into a casserole dish. Use enough gravy so the meat is not quite submerged. Immediately place the unbaked biscuits on top. They should rest on the meat, not sink into the gravy. It’s important to have the meat and gravy very hot when the biscuits are added. Bake for 10 or 12 minutes at 450 degrees, until the biscuits are cooked and the tops browned. Serve immediately. Serves 2.

#quailrecipes #doverecipes

Subscribe for new stories, reviews, and more. 
(Don't worry, we won't spam you)

  • White Facebook Icon
  • White Twitter Icon
  • White Instagram Icon

© 2017-2021 Kmunicate Worldwide LLC, All Rights Reserved. Outdoors adventures, hunting, fishing, travel, innovative wild game and fish recipes, gear reviews and coverage of outdoors issues. Except as noted, all text and images are by Ken Perrotte (Outdoors Rambler (SM). Some items, written by Ken Perrotte and previously published elsewhere, are revised or excerpted under provisions of the Fair Use Doctrine


Privacy Policy:

What type of information do you collect? We receive, collect and store any information you enter on our website. In addition, we collect the Internet protocol (IP) address used to connect your computer to the Internet; login; e-mail address; password; computer and connection information and purchase history. We may use software tools to measure and collect session information, including page response times, length of visits to certain pages, page interaction information, and methods used to browse away from the page. We also collect personally identifiable information (including name, email, password, communications); payment details (including credit card information – although the site does not currently engage in any type of e-commerce), comments, feedback, product reviews, recommendations, and personal profile.

How do you collect information? When a visitor to the site sends you a message through a contact form or subscribes to receive updates and other communications about new stuff on the site, we collect that subscriber’s email address. That address is used only for marketing campaigns or other information we send regarding site updates or changes. Site usage data may be collected by our hosting platform Wix.com or by third-party services, such as Google Analytics or other applications offered through the Wix App Market, placing cookies or utilizing other tracking technologies through Wix´s services, may have their own policies regarding how they collect and store information. As these are external services, such practices are not covered by the Wix Privacy Policy. These services may create aggregated statistical data and other aggregated and/or inferred Non-personal Information, which we or our business partners may use to provide and improve our respective services. Data may also be collected to comply with any applicable laws and regulations.

How do you store, use, share and disclose your site visitors' personal information? Our company is hosted on the Wix.com platform. Wix.com provides us with the online platform that allows us to share information or sell products and services to you. Your data may be stored through Wix.com’s data storage, databases and the general Wix.com applications. They store your data on secure servers behind a firewall.

How do you communicate with your site visitors? The primary means of communicating with site users is via email for the purposes of marketing campaigns, promotions, and update. We may contact you to notify you regarding your subscription, to troubleshoot problems, resolve a dispute, collect fees or monies owed, to poll your opinions through surveys or questionnaires, to send updates about our company, or as otherwise necessary to contact you to enforce our User Agreement, applicable national laws, and any agreement we may have with you. For these purposes we may contact you via email, telephone, text messages, and postal mail.

How do you use cookies and other tracking tools? Our hosting platform Wix.com and our analytical services providers such as Google Analytics may place cookies that facilitate their services. To be perfectly honest, Kmunicate Worldwide LLC, the owner of outdoorsrambler.com, never looks at cookies or any other tracking/data collection tools, only the aggregated reports provided by the hosting service or analytical services providers.

How can your site visitors withdraw their consent? If you don’t want us to process your data anymore, please contact us using the “Contact Us” form on the site.

Privacy policy updates: We reserve the right to modify this privacy policy at any time, so please review it frequently. Changes and clarifications will take effect immediately upon their posting on the website. If we make material changes to this policy, we will notify you here that it has been updated, so that you are aware of what information we collect, how we use it, and under what circumstances, if any, we use and/or disclose it.