Oven-Braised Teal

Iowahorse's Note:

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 6 teal duck breasts , deboned/halved
• 6 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• ½ cup wine , sherry
• 2 cans button mushrooms
• ¼ cup parsley , minced
• salt & pepper

Directions:

1. Season teal breast halves with salt and pepper.
2. Melt butter in a black iron pot and brown breast halves.
3. Remove to baking dish.
4. Add flour to butter in pot, stirring well.
5. Brown a little or not, your taste.
6. Slowly add chicken broth and sherry.
7. Season to taste.
8. Blend well and pour over teal.
9. Add mushrooms and parsley.
10. Bake at 350 degrees for 1 hour in a covered baking dish.
11. Serve with wild rice.
12. Also for: Doves, quail, snipe, woodcock, grouse, pheasant& rabbit.

Reviews

[TeresaS]

What an excellent tasting dish! I prepared it with pheasant. DH thinks this may well be his favorite way to eat pheasant now. We don't really care for canned mushrooms so I made it with fresh. Just cut them in quarters and threw them in. I served it with wild rice. Like I said it's excellent. Thanks Iowahorse for posting.

[Chef #348495]

I used this recipe for pheasant, the first I've ever eaten. I kept the legs but cooked them the same way as the breasts. It was great, and my fiance couldn't get enough. Can't wait to go hunting again!