Medieval Game Bird

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 6 pieces bacon, chopped in large pieces
• 3 cloves garlic, chopped
• 4 small quail or 4 small pheasants or 4 small cornish hens
• 1 cup coarsely chopped mushroom
• 1/2 teaspoon roasted hazelnuts, chopped
• 2 cups ale (about 1 bottle)
• 3/4 cup water
• 2 -3 bay leaves, crumbled
• salt and pepper
• 6 slices thick whole wheat bread

Recipe

• 1 in the bottom of a heavy pot, fry the bacon and garlic.
• 2 add the birds and brown on all sides.
• 3 add the nuts and mushrooms.
• 4 cook for several minutes.
• 5 add ale, water and bay leaves.
• 6 bring to a boil, cover and simmer gently for 2- 2.
• 7 5 hours, until the meat is falling off the bone.
• 8 remove the birds.
• 9 cool the juices completely and remove the excess fat.
• 10 once the birds are cool, remove the meat from the bones.
• 11 return the meat to the juices, reheating slowly.
• 12 serve on the slices of bread, dribbling on plenty of juice.