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Oven Braised Teal

6 Teal breasts, deboned/halved
6 tb Butter
3 tb Flour
2 c Chicken broth
1/2 c Wine, sherry
2 cn Button mushrooms, small
1/4 c Parsley, minced
Salt & pepper to taste


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 degrees for 1 hour in a covered baking dish. Serve with wild rice.

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit


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