Pan-roasted doves
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Pepper, black |
| 16 | Doves | |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Bacon drippings |
| 1 | cup | Wine, dry white |
| 1½ | cup | Veal or chicken broth |
| 1 | tablespoon | Red currant jelly |
| 2 | tablespoons | All-purpose flour |
Directions
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 ½ C wine, ¾ C broth and jelly. Cover and cook over low heat 40 minutes. Remove doves and keep warm.
Combine 2 Tbsp flour, ½ C wine and ¾ 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