| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Game, Poultry, Ceideburg 2 | 2 | Servings | |
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} |
INSTRUCTIONS
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
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