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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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I got this recipe from The Wicca cookbook to use for Mabon, or the autumnal equinox feast. Ingredients:
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 |
Directions:
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.
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