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

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