HERE’S THE DANGEROUS PART – Remove pan from heat and add brandy, keeping your face away from the pan and avoiding setting your face on fire. Stir brandy into pan, removing any bits of dove stuck to the pan. Add mushrooms, onion, garlic, minced orange and brown sugar. Return pan to heat and cook, stirring often, until mushrooms soften. Stir in butter, a few pieces at a time, until emulsified. Return dove breasts to pan and cook just long enough to warm, but not past medium-rare. Adjust seasonings with salt and pepper. Serve immediately.