SMALL BIRDS IN ROSEMARY CREAM SAUCE
8 to 10 first-course or 2 to 4 main-course servings
Serve this as an appetizer or over angel hair pasta as a main course.
Rinse, pat dry, and breast-out, or, if boned, slice into strips:
- 4 woodcock, dove, squab, or other small birds
Heat in a large skillet over medium-high heat:
- 2 tablespoons vegetable oil
Add the meat and cook, stirring, for about 1 minute. It should still be pink. Transfer to a warm platter. Add to the skillet:
- 1 shallot, minced
Cook, stirring to scrape up any browned bits, until the shallots have softened, about 5 minutes. Stir in:
- 3 tablespoons Armagnac or other brandy
Once the brandy is reduced by half, add:
- ½ cup heavy cream
- 1 ½ teaspoons chopped rosemary
- (1 ½ teaspoons juniper berries, crushed)
Bring to a boil and simmer until the sauce has thickened and reduced by half.
Season to taste with:
- Salt and black pepper
Pour the sauce over the meat.