Split birds down the back. Dust lightly with flour and saute in butter. Brown quickly on skin side; turn and cook on bone side and turn again. Reduce heat and continue cooking until birds are tender. Depending on size of birds, it will take from 15-20 minutes. Season birds with salt and pepper to taste. Remove birds from skillet and add 1/2 cup of dry wine to drippings. Bring to boil and serve as clear gravy.

Return to Recipe Index

Now, Click Here to Enjoy our 2,272 pages of Bowhunting Guides, info about Bows and Arrows, Archery and Archery History, Animal Pictures and Information, Hunting, Gun and Dog sites; also Clubs recipe, Game Recipes, Wine and Personal Safety Suggestions, most with Forums and Historical and Educational Information