Braised Game Birds
Yield
4 servingsPrep
30 minCook
90 minReady
2 hrsLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 -3 | pounds |
wild game birds
cut in pieces |
* |
| 1 | cup |
wildfowl stock
cooled slightly from boiling |
* |
| ¼ | cup |
wild onions
sauteed and chopped |
* |
| 2 | tablespoons |
honey
|
|
| ¼ | teaspoon |
rosemary leaves
|
|
| ½ | cup |
yogurt
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
milk
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
|
wild game birds
cut in pieces |
* | ||
| 237 | ml |
wildfowl stock
cooled slightly from boiling |
* |
| 59 | ml |
wild onions
sauteed and chopped |
* |
| 3E+1 | ml |
honey
|
|
| 1.3 | ml |
rosemary leaves
|
|
| 118 | ml |
yogurt
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
milk
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Preheat oven to 325℉ (160℃).
Heat olive oil in a heavy skillet, 1 tablespoon at a time, and lightly brown the game bird pieces.
Place the browned pieces in a baking dish .
Add Wildfowl Stock, sautéed onions, and honey.
Sprinkle Rosemary in top.
Cover and bake for 1 hour.
Remove cover and add yogurt by the spoonful.
Return to oven and bake, uncovered, for an additional 20 minutes.
Remove meat from baking dish.
Blend flour and milk in a jar.
Blend this mixture into the pan liquid.
Simmer over moderate heat for 5 minutes.
Pour sauce over meat and serve with Steamed Wild Rice.
