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 freshly ground black pepper
16 ea doves
2 tb butter or margarine; melted
2 tb bacon drippings
1 c dry red wine; divided
1 1/2 c veal or chicken broth;
-divided
1 tb red currant jelly
2 tb all-purpose flour

Combine first 3 ingredients; dredge doves in mixture. Brown doves on
both sides in butter and bacon drippings in a large skillet. Gradually add
1/2 cup wine, 3/4 cup broth, and jelly; cover and cook over low heat 40
minutes.
Remove doves, and keep warm. Combine 2 tablespoons flour, remaining 1/2
cup red wine, and remaining 3/4 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

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