Split birds down the back. Dust lightly with flour and Saute in bacon fat. Brown quickly on skin side; turn and cook on bone side and turn again. Reduce heat and continue cooking until birds are tender.

Depending on size and number of birds, cooking will take from 15-20 minutes. Season birds with salt and pepper to taste. Remove birds from skillet and add 1/2 cup of dry wine to drippings. Bring to boil to deglaze the pan and serve as clear gravy.

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