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Poultry
Soup & Stews
Poultry Stew

Cullen's Bacon & Quail Stew

6 thick slices of fatty bacon, chopped
3 cloves of garlic, chopped
4 quail
1/2 lb. mushrooms (any kind), chopped
1 cup walnuts or hazelnuts, chopped
1 1/2 cups (10 oz) English ale
3/4 cup water
3 bay leaves
salt and pepper to taste
4 slices coarse brown bread.
Instructions

Fry the bacon and garlic on its own fat in a large pot. Add quail and brown on all sides. Add mushrooms and nuts, cook for a couple of minutes. Add ale, water and bay leaves. Add salt and pepper to taste. Bring to a boil, decrease the temperature and simmer covered for 2 to 2 ½ hours until the birds are fully cooked and the meat is falling of the bones.

Place the birds on the bread slices, cover with the rest of the stew. Serve