Small Bird and Bacon Stew with Walnuts Or Hazelnuts
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, -roaste...
Ingredients
- 6fatty rashers of bacon,
- 4pigeons or other small game
- 3ozhazelnuts or walnuts,
- 3/4cup water
- 3bay leaves
Directions
- 1
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 ro
- 2
Add birds and brown on all sides
- 3
Add the mushrooms and nuts, continue to cook for a couple of minutes, then add the ale and water with the bay leaves
- 4
Bring to the boil, cover and simmer very gently for 2 - 2 1/2 hours-- the birds should be falling off the bone
- 5
Remove the birds from the juices, cool juices completely and remove any excess fat
- 6
The birds can be served whole on or off the bone
- 7
If the latter, carve them while they are cold then return to the skimmed juices and reheat gently
- 8
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"