WINE-BRAISED SMALL GAME BIRDS
3 to 6 servings
For this recipe, the birds can be skinned and in parts.
Please read About Small Game Birds. Preheat the oven to 300°F.
Have ready:
- 6 small game birds
Prepare the wine sauce for:
Place the birds in an ovenproof pan or Dutch oven just large enough to hold them in a single layer and pour the hot wine sauce over them. Cover, transfer to the oven, and bake until tender, about 30 minutes. While the birds cook, prepare the pearl onions and mushrooms as directed in Coq au Vin. Transfer the birds to a plate and loosely tent with foil. Reduce the sauce until syrupy, then stir in the onions and mushrooms. Pour the sauce over the birds and garnish with:
- Chopped parsley
Serve with:
- Cooked egg noodles or toasted bread