Try this Braised Game Birds recipe, or contribute your own.
Suggest a better descriptionHeres another recipe designed to reduce the toughest and oldest game birds to tender, succulent meat. Whenever Parp comes home with an odd assortment of game birds, this is how he prepares them. Preheat oven to 325F. Heat olive oil in a heavy skillet, 1 tablespoon at a time, and lightly brown the game bird pieces. Place the browned pieces in a baking dish. Add Wildfowl Stock, sauteed onions, and honey. Sprinkle Rosemary in top. Cover and bake for 1 hour. Remove cover and add yogurt by the spoonful. Return to oven and bake, uncovered, for an additional 20 minutes. Remove meat from baking dish. Blend flour and milk in a jar. Blend this mixture into the pan liquid. Simmer over moderate heat for 5 minutes. Pour sauce over meat and serve with Steamed Wild Rice. Yield: 4 servings. Posted by Stephen Ceideburg Feb 6 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (546g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 163 | ||
Calories from Fat: 39 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 3.1mg | 1 % | |
Sodium 39.4mg | 1 % | |
Potassium 147.4mg | 4 % | |
Total Carbohydrate 27.9g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 27.7g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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