Small Bird & Bacon Stew With Walnuts Or Haz
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Small Bird & Bacon Stew With Walnuts Or Haz
  Bacon    Walnuts    Stews  
Last updated 6/12/2012 1:23:18 AM. Recipe ID 56320. Report a problem with this recipe.
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      Title: Small bird & bacon stew with walnuts or haz
 Categories: Meats
      Yield: 6 Servings
 
      6    Fatty rashers of bacon,
           -chopped roughly
      3    Cloves garlic
      4    Pigeons or other small game
           -birds (6 if very small)
      8 oz Mushrooms, chopped roughly
      3 oz Hazelnuts or walnuts,
           -roasted, coarsely chopped
  1 1/4 c  Real ale
    3/4 c  Water
      3    Bay leaves
           -salt
           -black pepper, fresh ground
      6    Coarse slices brown bread
 
  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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Recipe ID 56320 (Apr 03, 2005)

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