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Pan-Roasted Doves

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.

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