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Receta Small Bird And Bacon Stew With Walnuts Or Hazelnuts

by Global Cookbook

Ingredientes

6 x fatty rashers of bacon, minced roughly 3 clv garlic 4 x pigeons or possibly other small game birds (6 if very small) 225 gm (8 ounce) mushrooms, whatever variety, minced roughly 75 gm (3 ounce) roughly minced roasted hazelnuts or possibly walnuts

300 ml (10 fl ounce, 1 1/4 c.) real ale 150 ml (5 fl ounce, 3/4 c.) water 2 x or possibly 3 bay leaves 1 x little salt and freshly grnd black pepper 6 x coarse slices brown bread

Direcciones

1. Fry the bacon, with the garlic, until it is lightly browned in a heavy bottomed casserole. Add in birds and brown on all sides. Add in the mushrooms and nuts, continue to cook for a couple of min, then add in the ale and water with the bay leaves.
2. Bring to the boil, cover and simmer very gently for 2 - 2 1/2 hrs- the birds should be falling off the bone. Remove the birds from the juices, cold juices completely and remove any excess fat. The birds can be served whole on or possibly off the bone. If the latter, carve them while they are cool 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 pcs of bread, with plenty of the juices and "bits". A good green salad to follow is the best accompaniment.

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