Recipe by The Giggle Box
I got this recipe from The Wicca cookbook to use for Mabon, or the autumnal equinox feast.
Top Review by Rita~
This was not very eye appealing. I used 2 hens that were almost 4 pounds. For the water I had used turkey stock. After browning the hens I added all to my slow cooker for 3 hours on low. Yes, the meat was very tender. The bread I would suggest serving on the side because it became very soggy. Or toast the bread before topping with hens and juice. The leftovers I made a gravy with the juices, add spices(cumin,garlic powder, chili powder, cilantro) filled it into tortilla `s with cheese rolled them up and served them with salsa and avocados on the side.
- 6 pieces bacon, chopped in large pieces
- 3 cloves garlic, chopped
- 4 small quail or 4 small pheasants or 4 small Cornish hens
- 1 cup coarsely chopped mushroom
- 1⁄2 teaspoon roasted hazelnuts, chopped
- 2 cups ale (about 1 bottle)
- 3⁄4 cup water
- 2 -3 bay leaves, crumbled
- salt and pepper
- 6 slices thick whole wheat bread
Directions See How It's Made
- In the bottom of a heavy pot, fry the bacon and garlic.
- Add the birds and brown on all sides.
- Add the nuts and mushrooms.
- Cook for several minutes.
- Add ale, water and bay leaves.
- Bring to a boil, cover and simmer gently for 2- 2.
- 5 hours, until the meat is falling off the bone.
- Remove the birds.
- Cool the juices completely and remove the excess fat.
- Once the birds are cool, remove the meat from the bones.
- Return the meat to the juices, reheating slowly.
- Serve on the slices of bread, dribbling on plenty of juice.