Doves With Orange Glaze

• 12 doves, cleaned
• juice of 2 lemons
• 3/4 c. Worcestershire sauce
• 1 tsp. salt
• dash of pepper
• 6 slices bacon, halved
• 1 (12 oz.) can frozen orange juice concentrate, thawed (undiluted)
• 6 quail, cleaned and split down back
• 1/4 c. all-purpose flour
• 1 tsp. salt
• 1/2 tsp. pepper
• salad oil
• 3 Tbsp. all-purpose flour
• 1 c. water
• 1/2 tsp. salt
• hot cooked rice

1. Spread quail open; pat dry with paper towels.
2. Combine 1/4 cup flour, 1 teaspoon salt and pepper.
3. Dredge quail in flour mixture. Heat 1/4-inch of oil in a skillet; place quail in skillet and brown on both sides, turning once.
4. Remove from skillet.
5. Combine 3 tablespoons flour, 1 cup water and 1/2 teaspoon salt; stir until smooth.
6. Blend into drippings in skillet.
7. Place quail in gravy and add enough water to half cover birds.
8. Cover; reduce heat to low and simmer 30 minutes or until tender.
9. Serve birds, breast side up, over hot cooked rice.
10. Yields 6 servings.

doves, lemons, worcestershire sauce, salt, pepper, bacon, orange juice concentrate, quail, allpurpose, salt, pepper, salad oil, flour, water, salt, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890090 (may not work)