Pan-roasted Dovespoultry 2 tablespoon all-purpose flour 1/2 teaspoon salt 1 teaspoon pepper, black 16 doves 2 tablespoon butter or margarine 2 tablespoon bacon drippings 1 cup wine, dry white 1 1/2 cup veal or chicken broth 1 tablespoon red currant jelly 2 tablespoon 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 |
