Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

I got this recipe from The Wicca cookbook to use for Mabon, or the autumnal equinox feast.

Ingredients Nutrition

  • 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
  • 12 teaspoon roasted hazelnuts, chopped
  • 2 cups ale (about 1 bottle)
  • 34 cup water
  • 2 -3 bay leaves, crumbled
  • salt and pepper
  • 6 slices thick whole wheat bread

Directions

  1. In the bottom of a heavy pot, fry the bacon and garlic.
  2. Add the birds and brown on all sides.
  3. Add the nuts and mushrooms.
  4. Cook for several minutes.
  5. Add ale, water and bay leaves.
  6. Bring to a boil, cover and simmer gently for 2- 2.
  7. 5 hours, until the meat is falling off the bone.
  8. Remove the birds.
  9. Cool the juices completely and remove the excess fat.
  10. Once the birds are cool, remove the meat from the bones.
  11. Return the meat to the juices, reheating slowly.
  12. Serve on the slices of bread, dribbling on plenty of juice.

Reviews

(1)
Most Helpful

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.

Rita~ April 20, 2004

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