1/2 cup flour
salt and pepper to taste
16 dove breasts
2 tablespoons butter or margarine
2 tablespoons canola oil

Place flour, salt and pepper in a brown paper bag. Shake doves in bag to coat well. Heat butter and oil to medium hot and brown the birds quickly. Turn and brown on all sides. Add enough water to come halfway up on doves. Cover the pan and simmer for 1-1½ hours or until doves are tender. Remove doves and thicken the gravy with a flour and water paste (2 tablespoons flour and 2 tablespoons water). Serve with rice, biscuits, and greens. Serves 4.