Title: Small Bird & Bacon Stew With Walnuts or Hazelnuts
Categories: Game, Mushrooms, Nuts, Stews, Breads
Yield: 6 Servings
6 sl Streaky bacon; thick-sliced,
- rough chopped
3 cl Garlic
4 Pigeons, doves, quail; or
- other small game birds
8 oz Mushrooms; rough chopped
3 oz Hazelnuts or walnuts; rough
- chopped, roasted
1 1/4 c Real ale
3/4 c Water
2 Turkish bay leaves
Salt & fresh ground pepper
6 sl Coarse brown bread
Use 6 birds if they are really small.
Fry the bacon, with the garlic, in a heavy bottomed casserole until
it is lightly browned. 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 to
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.
Recipe by The British Museum Cookbook by Michelle Berriedale-Johnson
