Pan-roasted doves - sl 11/87
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Freshly ground black pepper |
| 16 | eaches | Doves |
| 2 | tablespoons | Butter or margarine; melted |
| 2 | tablespoons | Bacon drippings |
| 1 | cup | Dry red wine; divided |
| 1½ | cup | Veal or chicken broth; divided |
| 1 | tablespoon | Red currant jelly |
| 2 | tablespoons | All-purpose flour |
Directions
Combine first 3 ingredients; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet.
Gradually add ½ cup wine, ¾ cup broth, and jelly; cover and cook over low heat 40 minutes.
Remove doves, and keep warm. Combine 2 tablespoons flour, remaining ½ cup red wine, and remaining ¾ cup 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. Yield: 4 servings.
From Cord Middleton of Georgia in November, 1987"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 11-18-95