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Pan-roasted Doves

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      Title: PAN-ROASTED DOVES
 Categories: Wildgame, 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    Recipe date: 12/05/87
 
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