Llano Smothered Doves

• whole doves, dressed↗12
• salt↗
• fresh ground pepper↗
• olive oil↗1⁄4 cup
• medium onion↗1

  chopped

• clove garlic↗1

  minced

• dried rosemary↗1⁄2 teaspoon
• unsalted chicken stock↗1 cup
• sherry wine↗1⁄2 cup
• whipping cream↗1⁄2 cup
• bitters↗1 dash
• flour↗1 tablespoon

Step-by-step instructions

1. 1

   Rub the doves with salt and pepper.

2. 2

   Warm the olive oil over medium heat, and brown the doves well, turning them once.

3. 3

   Transfer the doves to a plate.

4. 4

   To the hot oil, add the onion, garlic, and rosemary, and sauté until the onion has softened.

5. 5

   Return the doves to the skillet, and add the stock and sherry.

6. 6

   Bring the liquid to a simmer, cover, and simmer for 30 minutes.

7. 7

   Transfer doves to serving platter and keep warm.

8. 8

   Pour the cream and bitters into the pan juices.

9. 9

   Put the flour into a small bowl.

10. 10

    Spoon a few Tbsps.

11. 11

    of warm liquid into the flour and stir well.

12. 12

    Stir flour mixture into the skillet and bring to a boil.

13. 13

    Cook until it thickens slightly, about 3 minutes.

14. 14

    Adjust seasonings if necessary.

15. 15

    Pour the gravy over the doves and serve.