Breasts of Dove with Wine Sauce contributed by Randy Rowley

With a sharp boning knife, remove the breast filets by cutting down each side of the breast bone.  Allow four filets for one serving.

Marinate the breasts for one hour in red or white wine to cover, with 1 tsp. lemon juice added.

Drain the filets and reserve the marinade.

Season the filets and sauté gently in butter until tender. Meanwhile, reduce the marinade by half in a small saucepan and add 1/4 cup currant jelly and 1 tbsp. orange juice concentrate, and some finely shredded orange peel.

Simmer for several minutes and serve the breasts on toast, with the sauce poured over them.