------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Pan-Roasted Doves
Categories: Wildgame Fowl, Doves
  Servings:  1

      2 T  all-purpose flour
    1/2 t  salt
      1 t  pepper, black
     16 ea doves
      2 T  butter or margarine
      2 T  bacon drippings
      1 c  wine, dry white
  1 1/2 c  veal or chicken broth
      1 T  red currant jelly
      2 T  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.

-----------------------------------------------------------------------------