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SAUTEED DOVE OR
QUAIL
Split birds down the back. Dust lightly with flour and saute in butter. 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 of birds, it 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 and serve as
clear gravy.
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