Small Bird & Bacon Stew with Walnuts or Hazelnuts

This is old-school British country cooking at its finest. Small game birds, likely pigeons, get browned alongside salty bacon and garlic, then braised in amber ale with mushrooms, toasted nuts, and bay leaves until the meat falls clean off the bone.

The ale deepens into something rich and malty during the long simmer, and the hazelnuts (or walnuts, your call) add a buttery crunch that plays brilliantly against the tender meat.

Serve the birds whole or carved over thick slices of brown bread, spooning all those gorgeous pan juices and bits right on top. A sharp green salad on the side is all you need.

Chef Tips

• Brown the bacon first and use its rendered fat to sear the birds. It builds layers of smoky flavour from the start.
• Simmer gently, not at a rolling boil. Low and slow keeps the meat tender rather than tough.
• Cool the juices completely before skimming the fat. It solidifies on top and lifts right off, leaving you with a clean, concentrated broth.
• If pigeon isn’t available, Cornish game hens or quail work as solid substitutes.