Braised game birds
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Braised game birds
  Game    Poultry  
Last updated 6/12/2012 1:01:11 AM. Recipe ID 24516. Report a problem with this recipe.
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      Title: Braised game birds
 Categories: Game, Poultry, Ceideburg 2
      Yield: 2 Servings
      2 tb Olive oil
      2 lb To 3 lb game birds, cut in
      1 c  Wildfowl Stock, cooled
           -slightly from boiling *
    1/4 c  Wild onions, sauteed and
      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}
  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
  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.

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Recipe ID 24516 (Apr 03, 2005)

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