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

2	tb	All-purpose flour
1/2	ts	Salt
1	ts	Pepper, black
16		Doves
2	tb	Butter or margarine
2	tb	Bacon drippings
1	c	Wine, dry white
1 1/2	c	Veal or chicken broth
1	tb	Red currant jelly
2	tb	All-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

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