| 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.
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”