Braised Chukars Smothered In Cabbage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cabbage, Chukar, Game, Main dish, Partridge | 4 | Servings | |
INGREDIENTS
| 4 | Bacon, dried or equivalent | |
| of salt pork | ||
| 1/4 | lb | Prosciutto or other ham |
| diced | ||
| 1 | Onion, diced | |
| 2 | Carrots, sliced thin | |
| 1/2 | t | Crushed rosemary |
| 1/4 | t | Tarragon |
| 2 | Bay leaves | |
| Salt & pepper | ||
| 1 | Head of cabbage, quartered | |
| 3 | Chukars, dressed each | |
| stuffed with a small | ||
| onion | ||
| stuck with a clove and | ||
| then trussed | ||
| 1 | c | Game bird or chicken stock |
| 1/2 | c | White wine |
| 1983 | ndom House. ISBN 0-394-51191-3. Typos by Jeff Pr, ndom House. ISBN 0-394-51191-3. Typos by Jeff Pruett. |
INSTRUCTIONS
"Game birds have been cooked with cabbage for a very long time... this dish is a composite from an eighteenth century recipe.. It is recommended for an old rooster whose tenderness may be suspect." In the casserole you expect to use, try out (render) the bacon until you accumulate some fat, then add the prosciutto and cook until both begin to brown. Add the onion and carrots and cook 2 to 3 minutes, then add the herbs and the salt and pepper. In a kettleful of boiling, salted water blanch the cabbage sections for 5 minutes. Drain and dismantle one quarter to make a bed of its leaves on top of the vegetables, herbs, etc. Lay in the trussed birds, fit in the remaining three cabbage sections, and pour in the stock and the wine. Bring to the boil, then simmer, covered, for 1 to 1-1/2 hours. Note: You can add livers to this dish: saute 4 to 5 chicken livers with the onion and carrots, then when the livers have lost their pinkness, smash and stir them into the bacon, ham, and vegetables before you lay in the cabbage leaves. _LL Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones, Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 10, 98
A Message from our Provider:
“This is the day the Lord has made! Be glad!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 120
Calories From Fat: 24
Total Fat: 2.5g
Cholesterol: 19.8mg
Sodium: 796mg
Potassium: 383.7mg
Carbohydrates: 10.3g
Fiber: 2.2g
Sugar: 4.7g
Protein: 8.9g