Braised Game Birds

Title:
Braised Game Birds

Yield:
2 Servings

Categories:
Game,
Poultry




Ingredients:





     2 tb Olive oil


     2 lb To 3 lb game birds, cut in


          -pieces


     1 c  Wildfowl Stock, cooled


          -slightly from boiling *


   1/4 c  Wild onions, sauteed and


          -chopped


     2 tb Honey


   1/4 ts Rosemary


   1/2 c  Yogurt


     2 tb Flour


   1/4 c  Milk


          Pepper to taste


          * {I've posted this in


          -another message}






 Here's another recipe designed to reduce the toughest and oldest game


 birds to tender, succulent meat.  Whenever Parp comes home with an


 odd assortment of game birds, this is how he prepares them.


 


 Preheat oven to 325F.  Heat olive oil in a heavy skillet, 1


 tablespoon at a time, and lightly brown the game bird pieces.  Place


 the browned pieces in a baking dish.  Add Wildfowl Stock, sauteed


 onions, and honey. Sprinkle Rosemary in top.


 


 Cover and bake for 1 hour.  Remove cover and add yogurt by the


 spoonful. Return to oven and bake, uncovered, for an additional 20


 minutes.


 


 Remove meat from baking dish.  Blend flour and milk in a jar.  Blend


 this mixture into the pan liquid.  Simmer over moderate heat for 5


 minutes. Pour sauce over meat and serve with Steamed Wild Rice.


 


 Yield: 4 servings.


 


 Posted by Stephen Ceideburg Feb 6 1990.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip