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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 2 lb To 3 lb game birds, cut in pcs
- 1 c. Wildfowl Stock, cooled slightly from boiling *
- 1/4 c. Wild onions, sauteed and minced
- 2 Tbsp. Honey
- 1/4 tsp Rosemary
- 1/2 c. Yogurt
- 2 Tbsp. Flour
- 1/4 c. Lowfat milk Pepper to taste (I've posted this in another message)
Directions
- Here's 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 extra virgin olive oil in a heavy skillet, 1 Tbsp. at a time, and lightly brown the game bird pcs. Place the browned pcs in a baking dish. Add in Wildfowl Stock, sauteed onions, and honey. Sprinkle Rosemary in top.
- Cover and bake for 1 hour. Remove cover and add in yogurt by the spoonful. Return to oven and bake, uncovered, for an additional 20 min.
- Remove meat from baking dish. Blend flour and lowfat milk in a jar. Blend this mix into the pan liquid. Simmer over moderate heat for 5 min. Pour sauce over meat and serve with Steamed Wild Rice.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 2 servings | |
| Calories 249 | |
| Calories from Fat 138 | 55% |
| Total Fat 15.59g | 19% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 30mg | 1% |
| Potassium 116mg | 3% |
| Total Carbs 26.22g | 7% |
| Dietary Fiber 0.3g | 1% |
| Sugars 20.12g | 13% |
| Protein 3.0g | 5% |
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