16-20 dove fillets
1/2 -1 stick butter or margarine
Chef Paul Prudhomme's Creole Seasoning

Quickly sauté dove fillets in butter and sprinkle with Creole seasoning as you cook the doves.  Do not overcook.  Doves are best if still pink inside.  Serve immediately.

Tip: These are delicious appetizers.  You'll find  you cannot cook them fast enough for your guests!