Braised Game Birds

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 lbs	908g / 32oz	To 3 lb game birds - cut in
1 cup	237ml	Wildfowl stock - cooled
		From boiling *
1/4 cup	15g / 0.5oz	Wild onions - sauteed and
2 tablespoons	30ml	Honey
1/4 teaspoon	1.3ml	Rosemary
1/2 cup	118ml	Yogurt
2 tablespoons	30ml	Flour
1/4 cup	59ml	Milk
		Pepper to taste

Recipe Instructions

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 minutes.

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.

Source:
Susan Feniger and Mary Sue Milliken

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