Clean and prepare 10 to 12 dove breasts. Put 3 tablespoons of oil in pan and brown dove on both sides. Dissolve 1 beef bouillon cube in 1 cup hot water. Add 2 tablespoons soy sauce and 1/4 cup red wine. Place bird breasts in baking pan. Pour mixture over top and roast at 200 degrees for 1 hour, basting occasionally.

ROAST GRAVY:

2 to 3 tbsp. flour
1/2 c. water
1/4 tsp. chili powder
Salt and pepper to taste
1 c. liquid from cooked roast

After draining most of fat, retain 1 cup of drippings from roast. Add flour slowly and keep stirring. As gravy thickens, add water, chili powder, and salt and pepper to taste. Serve with the roasted dove breasts.