Small Bird and Bacon Stew with Walnuts or Hazelnuts

3 hours Prep: 30 minutes Cook: 2 hours

117 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	each	bacon	fatty, chopped roughly
3	Cloves	garlic
4	Pigeons	pigeon	or other small game
8	ounces	mushrooms	chopped roughly
3	ounces	hazelnuts	or walnuts,roasted, coarsely chopped
1 1/4	cups	amber ale
3/4	cup	water
3	each	bay leaves
1	x	salt
1	x	black pepper	fresh
6	slices	bread	brown

Directions

Fry the bacon, with the garlic, till it is lightly browned in a heavy bottomed casserole.

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 - 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.

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Nutrition Facts

Serving Size 68g

Amount per Serving

Calories 117 44% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 172mg	7%
Total Carbohydrate 14.0g	5%
Dietary Fiber 1.0g	6%
Sugars 2.0g
Protein 3.0g	7%