| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 4 | Servings | ||
INGREDIENTS
| 4 | Game birds | |
| Salt | ||
| Pepper | ||
| 1/4 | Onion; sliced (per bird) | |
| 1 | Clove (small) garlic (per bird) | |
| Orange peel (per bird) | ||
| 1 | tb | White wine (per bird) |
| Butter or margarine |
INSTRUCTIONS
Place each bird on a sheet of heavy foil large enough to wrap and seal. Salt and pepper each and place onion, garlic and orange peel inside. Rub butter on breast, add 1 Tablespoon wine. Wrap and seal tightly. Place birds in a large roaster or iron pot and fill with water to cover. Add orange peel, a few slices of onion, butter, salt, pepper and wine to the water. Bring water to a boil, cover with lid and place in oven for 3 hours at 150°. Remove birds and, in a small skillet, make enough roux for gravy. Use remaining liquid in cooking pot with roux to make gravy. Season to taste. Yield: 1 to 2 birds per serving (depending on size). IRENE DAVIS (MRS. GEORGE H.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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