This hearty stew transforms small game birds into a tender, flavor-packed meal that warms the soul. The combination of crispy bacon, roasted walnuts or hazelnuts, and earthy mushrooms creates a complex texture profile that complements the rich meat. Braised slowly in real ale and water, the birds become fork-tender, falling off the bone while absorbing the savory juices. It is an ideal dish for cold evenings or special gatherings where you want to serve something traditional yet sophisticated. The addition of coarse brown bread helps soak up the delicious, reduced broth, making every bite satisfying. Simple ingredients come together to create a dish that feels both homestyle and refined, perfect for those who appreciate the depth of slow-cooked game.
Small Bird & Bacon Stew With Walnuts Or Haz
Description
This hearty stew transforms small game birds into a tender, flavor-packed meal that warms the soul. The combination of crispy bacon, roasted walnuts or hazelnuts, and earthy mushrooms creates a complex texture profile that complements the rich meat. Braised slowly in real ale and water, the birds become fork-tender, falling off the bone while absorbing the savory juices. It is an ideal dish for cold evenings or special gatherings where you want to serve something traditional yet sophisticated. The addition of coarse brown bread helps soak up the delicious, reduced broth, making every bite satisfying. Simple ingredients come together to create a dish that feels both homestyle and refined, perfect for those who appreciate the depth of slow-cooked game.Ingredients
Directions
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Roughly chop 3 cloves of garlic.
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Clean and prepare 4 pigeons or other small game birds (use 6 if very small).
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Roughly chop 8 oz of mushrooms.
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Roast and coarsely chop 3 oz of hazelnuts or walnuts.
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Heat a heavy-bottomed casserole dish over medium heat.
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Fry the bacon and chopped garlic until lightly browned and crisp.
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Add the game birds to the casserole and brown them on all sides.
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Add the chopped mushrooms and roasted nuts to the pot.
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Cook for a couple of minutes, stirring occasionally, to toast the mushrooms and nuts.
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Pour in 1 1/4 cups of real ale and 3/4 cup of water.
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Add 3 bay leaves to the liquid.
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Bring the mixture to a boil.
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Cover the casserole and reduce heat to low.
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Simmer very gently for 2 to 2.5 hours, until the birds are falling off the bone.
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Remove the birds from the pot and set aside.
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Allow the juices to cool completely, then skim off any excess fat from the surface.
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If serving off the bone, carve the cold birds into slices.
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Return the carved meat to the skimmed juices and reheat gently.
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Adjust seasoning with salt and fresh-ground black pepper to taste.
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Serve the birds or slices on pieces of coarse brown bread.
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Spoon plenty of the stew juices and vegetable bits over the bread and meat.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 811.5kcal
- % Daily Value *
- Total Fat 63.0g97%
- Saturated Fat 21.0g105%
- Cholesterol 69.0mg23%
- Sodium 2575.5mg108%
- Total Carbohydrate 2.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.8g
- Protein 55.5g112%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The flavors often deepen after a day. Reheat gently on the stove.
Substitutions: If pigeons are unavailable, quail or small partridge work well. You can substitute the real ale with a dark beer or a mixture of chicken stock and a splash of stout for a non-alcoholic version.
Serving Suggestion: A good green salad is the best accompaniment to cut through the richness of the stew.
Preparation Tip: Ensure the nuts are roasted before adding them to the stew to maximize their flavor and prevent them from becoming soggy.
