Description
For those of you lucky enough to feast on these small game birds, here is a recipe I am sure you will enjoy. These birds are small so you will have to allow at least 5 birds per person.
Yield amount
4
Yield units
Servings
Preparation time
0 minutes
Cooking time
0 minutes
Total time
0 minutes
Instructions
METHOD:
Boil the birds whole in some water seasoned with salt/pepper, onion, bay leaf, a few sprigs of thyme, and a little oil—this helps to soften the meat. When cooked, allow to cool in the stock.
Later, remove the meat from the breast carefully. Fry firstly the onions and then the mushrooms separately in saucepan, return onion to pan and add the meat. Stir into ingredients a packet of burgundy sauce, adding a cup of liquid. This can be a little stock and some burgundy wine. However, if no wine is available the stock will be fine. Cook until mixture thickens. Add a knob of butter, stir, then average on previously buttered toast, a slice per person, and decorate with the parsley. The quantity of ingredients serves approximately 4.
Notes
INGREDIENTS:
birds (snipe, plover, chirp, etc.)
chopped onion
pkt. Lawry's Burgundy Sauce
chopped mushrooms (optional)
bird stock
burgundy wine
a little butter
Source
V. Challenor