Cooking Recipe Pan-Roasted Doves
Recipe Ingredients
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 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