Pan-roasted Doves Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: All-purpose flour,
1/2 tsp: Salt,
1 tsp: Pepper, black
16: Doves,
2 tbsp: Butter or margarine,
2 tbsp: Bacon drippings,
1 cup: Wine, dry white
1 1/2 cup: Veal or chicken broth,
1 tbsp: Red currant jelly,
2 tbsp: All-purpose flour,
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. Huggs 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
Source from luhu.jp
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. Huggs 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
Source from luhu.jp