1 method only Pigeons lose their flavor by being kept more than a day after they are killed. They may be prepared and roasted or broiled the ...

1 c all-purpose flour 1 ts salt 1 ts pepper 12 ea doves; dressed 1/3 c butter or margarine 1 c celery; chopped 1 ...

8 ea quail; cleaned and split -down ba 3/4 c all-purpose flour 1 ts salt 1/2 ts pepper 1/2 c butter or margarine; ...

1/2 c dry red wine 1/4 c soy sauce 1/4 c vegetable oil 1/4 ts freshly ground black pepper 4 ea wild-duck breasts; skinned ...

8 ea whole dove breasts; boned -and coarsely choppe 3/4 c onion; chopped 2 cl garlic; minced 2 tb vegetable oil 2 ...

1 information From "Northern Cookbook" edited by Eleanor Ellis, Indian Affairs and Northern Development, Ottawa 1973. The industrious beaver is ...

3 1/4 oz shiitake mushrooms 8 oz fresh cremini mushrooms 1/4 c olive oil 1 ts sea salt 1/2 ts pepper 1 lb skinned chicken ...

1 *ingredients* 1 water pan seasonings: 1 c white wine - dry 1 onion - medium, whole 1 bell pepper - halved and, ...

4 sl bacon 3 garlic cloves, peeled 6 sage leaves, fresh or 1 -tablespoon; dried 2 c chicken stock 1/2 c ...

4 duck breasts; whole, with -ribs and back 4 bacon strips 1 cl garlic; finely minced 1 ts dried parsley 1/2 ...