Title: Pan-Roasted Doves - Sl 11/87
Categories: Entree Game Southern
Yield: 4 Servings

2	tb	All-purpose flour
1/2	ts	Salt
1	ts	Freshly ground black pepper
16		Doves
2	tb	Butter or margarine; melted
2	tb	Bacon drippings
1	c	Dry red wine; divided
1 1/2	c	Veal or chicken broth; divided
1	tb	Red currant jelly
2	tb	All-purpose flour

Combine first 3 ingredients; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet. Gradually add 1/2 cup wine, 3/4 cup broth, and jelly; cover and cook over low heat 40 minutes. Remove doves, and keep warm. Combine 2 tablespoons flour, remaining 1/2 cup red wine, and remaining 3/4 cup broth, stirring until flour dissolves. Gradually add flour mixture to the pan drippings; cook over medium heat, stirring constantly, until mixture thickens. Serve the gravy with doves. Yield: 4 servings.

From Cord Middleton of Georgia in November, 1987 "Southern Living" Typos by Jeff Pruett

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