Doves with Orange Glaze
Doves With Orange Glaze is an impressive dinner. Made with 12 doves, cleaned, juice of 2 lemons, 3/4 c. worcestershire sauce, 1 tsp. salt and dash of pepper, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Spread quail open; pat dry with paper towels.
Combine 1/4 cup flour, 1 teaspoon salt and pepper.
Dredge quail in flour mixture. Heat 1/4-inch of oil in a skillet; place quail in skillet and brown on both sides, turning once.
Remove from skillet.
Combine 3 tablespoons flour, 1 cup water and 1/2 teaspoon salt; stir until smooth.
Blend into drippings in skillet.
Place quail in gravy and add enough water to half cover birds.
Cover; reduce heat to low and simmer 30 minutes or until tender.
Serve birds, breast side up, over hot cooked rice.
Yields 6 servings.
π· Perfect Pairings
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