Total Time
Prep 15 mins
Cook 45 mins

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

Ingredients Nutrition


  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.
Most Helpful

5 5

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.

5 5

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!