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Pan-roasted doves

Yield: 1 Servings

Ingredients:

• 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

Instructions:

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 Recipe date: 12/05/87

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