Yield: 4 to 6 servings
1 cup water
2 ribs celery
1/2 green bell pepper
1/2 teaspoon crushed red pepper
1 teaspoon salt
1 recipe 2-crust pie pastry
1/4 cup butter
Black pepper, to taste
Place doves in pot with 1 cup water. Add celery, bell pepper, red pepper and salt. Steam 45 to 60 minutes until birds are tender.
Cool and bone doves. Reserve 1 cup broth.
Line an 8-inch square baking dish with 1/2 pastry. Top with meat from doves. Dot with butter. Season with salt and pepper. Add reserved broth. Top with remaining pastry. Brush with melted butter.
Bake at 350 degrees F until brown, about 1 hour.