12-01-2004, 05:39 AM
[#006c1c]2 tb All-purpose flour
2 tb Bacon drippings
1/2 ts Salt
1 c Wine, dry white
1 ts Pepper, black
1 1/2 c Veal or chicken broth
16 ea Doves [/#006c1c]
[#006c1c]1 tb Red currant jelly
2 tb Butter or margarine
2 tb All-purpose flour[/#006c1c]
[#006c1c]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 [/#006c1c]
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2 tb Bacon drippings
1/2 ts Salt
1 c Wine, dry white
1 ts Pepper, black
1 1/2 c Veal or chicken broth
16 ea Doves [/#006c1c]
[#006c1c]1 tb Red currant jelly
2 tb Butter or margarine
2 tb All-purpose flour[/#006c1c]
[#006c1c]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 [/#006c1c]
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