Ingredients
12 dove or quail
1 stick butter
4 lemons, juiced
4 Tbs Worcestershire Sauce
3Tbs Durkees
Grits, prepared as directed on box
Preparation
Melt the butter in an iron skillet over medium high heat. Brown the birds on each side.
Pour enough water to almost cover the birds.
In a separate bowl mix the lemon juice, worcestershire sauce and durkees together then pour over the birds.
Simmer for 1 hour.
To thicken the gravy, remove birds and add flour paste (flour and bird juice)
Serve over prepared grits
