Soups & Stews > Medieval > Poultry & Bacon Stew with Hazelnuts >
Poultry & Bacon Stew with Hazelnuts
6 slices of bacon, roughly chopped
3 cloves garlic, minced
4 game hens or pigeons (or other small birds)
8 oz. mushrooms, roughly chopped
1/2 C hazelnuts
1-1/2 C ale or beer
1 C water
Salt & black pepper to taste
6 slices bread (white or wheat)
Peel and mince garlic; fry in a large skillet with the bacon slices. Add hens (or pigeons); brown on all sides. Add mushrooms and hazelnuts. Continue cooking over medium heat for a few minutes. Then add the ale, water, salt and black pepper. Stir; bring mixture to a boil. Cover and simmer for about two or two-and-a-half hours; the meat should fall off the bone when fully cooked. Remove birds from the juices. Cool juice completely; remove any excess fat. The birds can be served as they are, or the meat can be removed from the bones. Return meat to the juices and reheat slowly. Serve.
Suggestion: Arrange meat on slices of bread.
Related Link:
Food Fare Culinary Collection: Medieval Cuisine
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