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Title: Pan-Roasted Doves
Categories: Game Poultry
Yield: 1 Servings

2tbAll-purpose flour
1/2tsSalt
1tsPepper, black
16 Doves
2tbButter or margarine
2tbBacon drippings
1cWine, dry white
1 1/2cVeal or chicken broth
1tbRed currant jelly
2tbAll-purpose flour

Combine 2 Tbsp flour, salt and 1 tsp blk pepper; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet. Gradually add 1/2 C wine, 3/4 C broth and jelly. Cover and cook over low heat 40 minutes. Remove doves and keep warm. Combine 2 Tbsp flour, 1/2 C wine and 3/4 C 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. Hugg's note: Buttermilk biscuits are mandatory accompaniments Also for: Use same recipe for snipe, quail, rails or teal breasts. Source: Cord Middleton - SOUTHERN LIVING Nov 87 Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

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