Oven Braised Tealpoultry 6 teal breasts, deboned/halved 6 tablespoon butter 3 tablespoon flour 2 cup chicken broth 1/2 cup wine, sherry 2 cup button mushrooms, small 1/4 cup parsley, minced 1 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 |
