Lament the fact you didn’t get more birds. This recipe can easily be adapted to other game birds, such as pheasant or Cornish hen.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Rub the birds all over with oil and salt. Place them in a bag, and shake to coat with flour. Brown the birds in the bacon drippings, in batches if necessary, in a large, heavy (preferably cast-iron) skillet over medium-high heat, about 5 minutes, turning as needed for even browning. Remove the birds to a platter and stir the onions and mushrooms into the pan drippings. Stirring constantly, cook for 1 minute. Return the birds to the skillet. Add the wine. Cover, reduce the heat to low, and cook until the juices run clear when the birds are pricked with a fork, about 20 minutes, adding more wine if necessary. (Another method is to bake the birds in a heavy skillet with an ovenproof handle and covered in a 350-degree oven for almost 20 minutes.) Stir in the cream, and cook on the stove top until slightly thickened, about 2 minutes, turning the birds to coat evenly. Garnish with parsley.
