2 tb all-purpose flour
1/2 ts salt
1 ts pepper, black
16 ea 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.