Wild Game Recipes
Pan Roasted Doves
Ingredients
- 16 doves or dove breasts (4 to 5 per person)
- 2 tablespoons bacon drippings
- 2 tablespoons pre-browned flour
- 1 cup dry red wine
- 1 teaspoon freshly-ground pepper
- 1 1/2 teaspoon salt
- 1 tablespoon currant jelly
- 1 can beef or chicken stock
Instructions
- With 1 tablespoon flour, dust doves and place in medium hot drippings. Brown well, stirring constantly.
- When brown, add 1/2 cup wine and boil down to essence.
- Add 1/2 of the stock slowly, then currant jelly, salt and pepper. Cook, stirring until tender to fork and red juice no longer appears (approximately 45 minutes).
- Remove doves and increase heat.
- For gravy, add flour, wine and stock mixture. Use more stock to thin if needed.
- Place gravy in a preheated gravy boat.
- Serve doves on a bed of wild rice or natural brown rice.