Pan-roasted doves

Yield: 1 Servings

Measure Ingredient
2 tablespoons All-purpose flour
½ teaspoon Salt
1 teaspoon Pepper, black
16 \N 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

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

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