Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This original recipe comes from the Ratliss family in Llano, Texas, published in the Jameison's cookbook, Texas Home Cooking.

Ingredients Nutrition

Directions

  1. Rub the doves with salt and pepper.
  2. Warm the olive oil over medium heat, and brown the doves well, turning them once.
  3. Transfer the doves to a plate.
  4. To the hot oil, add the onion, garlic, and rosemary, and sauté until the onion has softened.
  5. Return the doves to the skillet, and add the stock and sherry.
  6. Bring the liquid to a simmer, cover, and simmer for 30 minutes.
  7. Transfer doves to serving platter and keep warm.
  8. Pour the cream and bitters into the pan juices.
  9. Put the flour into a small bowl.
  10. Spoon a few Tbsps.
  11. of warm liquid into the flour and stir well.
  12. Stir flour mixture into the skillet and bring to a boil.
  13. Cook until it thickens slightly, about 3 minutes.
  14. Adjust seasonings if necessary.
  15. Pour the gravy over the doves and serve.

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