|Mushrooms||1⁄4 Pound, sliced|
|Bacon fat/Butter||2 Tablespoon|
|Pork sausages||1⁄4 Pound|
|Irish mist liqueur||1 Tablespoon|
|Onions||2 , sliced|
|Carrots||2 , sliced|
|Stock||1 1⁄2 Cup (24 tbs) (Good Quality)|
Cut the birds into quarters.
Toss in seasoned flour and brown gently in the melted bacon fat.
Line the bottom of the casserole with the sliced onions, carrots, and mushrooms (we always used wild mushrooms for this) and put the meat resting on them.
Now add the sausages, liqueur, stock, and bay leaf.
Season again and cover with a very tight lid.
Cook in a slow oven (320°) for 2 hours.
Stir before serving to bring up the rich, thick gravy from the bottom.
Serving size: Complete recipe
Calories 1763 Calories from Fat 570
% Daily Value*
Total Fat 75 g116%
Saturated Fat 27.3 g136.6%
Trans Fat 0 g
Cholesterol 137.5 mg45.8%
Sodium 2311.8 mg96.3%
Total Carbohydrates 74 g24.7%
Dietary Fiber 11.4 g45.8%
Sugars 26.8 g
Protein 200 g400.5%
Vitamin A 415.2% Vitamin C 57.2%
Calcium 44.7% Iron 179.3%
*Based on a 2000 Calorie diet