Title: Pan-Roasted Doves
Categories: Game Poultry
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 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