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| Game Bird Stew Recipe |
Category: Game / Poultry
Rating:
N/A
Servings: 6
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Ingredients
1 lb to 7 pounds of game birds, cut in p; ieces
1 quart water (or stock), cooled slightly f; rom boiling
3 wild celery stalks, cut in long pie; ces
1 1/2 wild onions, sliced
1 1/2 cup fresh garden peas (or chopped day l; ily buds)
2 tablespoon peppergrass seeds {substitute groun; d pepper}
1 dash cayenne pepper
1 teaspoon coltsfoot ash {substitute salt in s; ame amount}
1 teaspoon lemon juice
2 tablespoon flour
1/4 cup cold water
Cooking Directions:
This recipe is suitable for most game birds. Make sure the stew doesn't boil while the meat is in the liquid.
Place game birds in a stew pot with the water. Add celery and wild onions. Stew slowly for 1 hour and remove scum from surface. Add peas, peppergrass seeds, cayenne, coltsfoot ash, and lemon juice at the end of the first hour. Continue to simmer for another hour. Do not allow to boil.
Remove meat and vegetables from stock and keep warm. Bring the stock to a rapid boil. Boil for 20 minutes. Strain.
Place flour in a small screw top jar. Add cold water, cover, and shake to blend thoroughly. Slowly pour this mixture into the stock while stirring. Cook over moderate heat to thicken as desired. Return solid food to thickened stock and serve over steamed rice.
Yield: 6 servings.
Posted by Stephen Ceideburg Feb 6 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
poultry,ceideburg2,game
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