Braised Dove Breasts contributed by Randy Rowley


12 to 16 dove breasts
Flour seasoned with salt & pepper
3 tbsp. cooking oil
1/2 tsp. savory
1/4 cup dry white wine (optional)
Toast points

Roll the doves in the seasoned flour mixture.  Heat oil in a large skillet and brown the doves on all sides over medium high heat.  Sprinkle doves with savory.  Pour the wine in the pan, cover and turn the heat to simmer.  Cook for 45 minutes, adding a little water if necessary.  Serve on toast points, garnished with bits of pimento.  Serves 4.

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