Title: Oven Braised Teal
Categories: Poultry
Yield: 4 Servings
| 6 | | Teal breasts, deboned/halved |
| 6 | tb | Butter |
| 3 | tb | Flour |
| 2 | c | Chicken broth |
| 1/2 | c | Wine, sherry |
| 2 | c | Button mushrooms, small |
| 1/4 | c | Parsley, minced |
| | | Salt & pepper to taste |
Directions: Season teal breast halves with salt and pepper. Melt butter in
a black iron pot and brown breast halves. Remove to baking dish. Add flour
to butter in pot, stirring well. Brown a little or not, your taste. Slowly
add chicken broth and sherry. Season to taste. Blend well and pour over
teal. Add mushrooms and parsley. Bake at 350-F for 1 hour in a covered
baking dish. Serve with wild rice. Also for: Use doves, quail, snipe,
woodcock, grouse, pheasant & rabbit Suggestions: Use oyster liquor instead
of chicken stock