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Add a photoServings: 4
Ingredients
- 4 x Game birds
- Â Â Salt
- Â Â Pepper
- 1/4 x Onion, sliced (per bird)
- 1 x Clove (small) garlic (per bird)
- Â Â Orange peel (per bird)
- 1 Tbsp. White wine (per bird)
- Â Â Butter or possibly margarine
Directions
- Place each bird on a sheet of heavy foil large sufficient to wrap and seal.
- Salt and pepper each and place onion, garlic and orange peel inside. Rub butter on breast, add in 1 Tbsp. wine. Wrap and seal tightly. Place birds in a large roaster or possibly iron pot and fill with water to cover. Add in orange peel, a few slices of onion, butter, salt, pepper and wine to the water.
- Bring water to a boil, cover with lid and place in oven for 3 hrs at 150 . Remove birds and, in a small skillet, make sufficient roux for gravy.
- Use remaining liquid in cooking pot with roux to make gravy. Season to taste.
- Yield: 1 to 2 birds per serving (depending on size).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 4 servings | |
| Calories 207 | |
| Calories from Fat 202 | 98% |
| Total Fat 22.94g | 29% |
| Saturated Fat 14.52g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 163mg | 7% |
| Potassium 17mg | 0% |
| Total Carbs 0.41g | 0% |
| Dietary Fiber -0.1g | 0% |
| Sugars 0.22g | 0% |
| Protein 0.28g | 0% |
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