Bread And Butter Birds

Recipe Ingredients

6		Pigeons - dressed
		(dove or quail may be used)
6 teaspoons	30ml	Minced fresh parsley
1/2 cup	31g / 1.1oz	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1 teaspoon	5ml	Ground ginger - and also
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 tablespoons	45ml	Vegetable oil
1/2 lb	227g / 8oz	Sweet butter
2		Eggs - lightly beaten
1/2 cup	73g / 2.6oz	Fine bread crumbs

Recipe Instructions

Fill cavity of each bird with 1 teaspoon parsley. Dredge birds with seasoned flour and brown quickly in hot oil. Remove birds, discard oil, and wipe skillet dry. Melt butter over medium heat. Dip birds into eggs, roll in crumbs; repeat with eggs and crumbs. Add to skillet and dust with remaining crumbs, sifted. Cook, uncovered, at 350 degrees, basting with pan juices every 5 minutes, for 25 to 30 minutes.

This recipe yields 6 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.