MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Braised Game Birds
  Categories: Game, Poultry, Ceideburg 2
       Yield: 2 servings
  
       2 tb Olive oil
       2 lb To 3 lb game birds, cut in
            -pieces
       1 c  Wildfowl Stock, cooled
            -slightly from boiling *
     1/4 c  Wild onions, sauteed and
            -chopped
       2 tb Honey
     1/4 ts Rosemary
     1/2 c  Yogurt
       2 tb Flour
     1/4 c  Milk
            Pepper to taste
            * {I've posted this in
            -another message}
  
   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 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.
  
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