Pan-roasted Doves

2 tb All-purpose flour
1/2 ts Salt
1 ts Freshly ground black pepper
16 ea Doves
2 tb Butter or margarine; melted
2 tb Bacon drippings
1 c Dry red wine; divided
1 1/2 c Veal or chicken broth; divided
1 tb Red currant jelly
2 tb All-purpose flour

Combine first 3 ingredients; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet. Gradually add 1/2 cup wine, 3/4 cup broth, and jelly; cover and cook over low heat 40 minutes. Remove doves, and keep warm. Combine 2 tablespoons flour, remaining 1/2 cup red wine, and remaining 3/4 cup 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. Yield: 4 servings.

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