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Small Bird and Bacon Stew with Walnuts or Hazelnuts

A home-style Small Bird and Bacon Stew with Walnuts or Hazelnuts made with Garlic, Water, and Coarse Brown Bread. Keep it handy for the next time you cook it.

Ingrediënten

• 3 clove
• 3/4 cup
• 6 slice

Bereiding (voorbeeld)

1. 1

   Use 6 birds if they are really small.

2. 2

   Fry the bacon, with the garlic, till it is lightly browned in a heavy bottomed casserole.

3. 3

   Add birds and brown on all sides.

4. 4

   Add the mushrooms and nuts, continue to cook for a couple of minutes, then add the ale and water with the bay leaves.

5. 5

   Bring to the boil, cover and simmer very gently for 2 - 2 1/2 hours -- the birds should be falling off the bone.

6. 6

   Remove the birds from the juices, cool juices completely and remove any excess fat.

7. 7

   The birds can be served whole on or off the bone.

8. 8

   If the latter, carve them while they are cold then return to the skimmed juices and reheat gently.

9. 9

   Adjust the seasoning to taste and serve either the whole birds of the slices on the pieces of bread, with plenty of the juices and “bits”.