Small Bird and Bacon Stew with Walnuts or Hazelnuts

* Exported from MasterCook *

Small Bird and Bacon Stew with Walnuts or Hazelnuts

Recipe By : The British Museum Cookbook by Michelle Berriedale-Johnson,
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews British

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices bacon, thick-sliced -- chopped roughly
3 cloves garlic
4 pigeons -- or other small game
8 ounces mushrooms -- chopped roughly
3 ounces hazelnuts or walnuts -- rough chop, roasted
1 1/4 cups ale -- real
3/4 cup water
2 bay leaves
salt and freshly ground black pepper
6 slices coarse brown bread

Use 6 birds if they are really small.
Fry the bacon, with the garlic, till it is lightly browned in a heavy
bottomed casserole. Add birds and brown on all sides. Add the mushrooms
and nuts, continue to cook for a couple of minutes, then add the ale and
water with the bay leaves. Bring to the boil, cover and simmer very gently
for 2 - 2 1/2 hours -- the birds should be falling off the bone. Remove
the birds from the juices, cool juices completely and remove any excess
fat. The birds can be served whole on or off the bone. If the latter,
carve them while they are cold then return to the skimmed juices and
reheat gently. Adjust the seasoning to taste and serve either the whole
birds of the slices on the pieces of bread, with plenty of the juices and
"bits". A good green salad to follow is the best accompaniment.




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Nutr. Assoc. : 0 0 4482 0 3677 142 0 0 0 2342