Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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