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.