Best Beef Birds In Wine Sauce Recipes

Beef Birds image

Provided by Scoutie

Categories < 4 Hours

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs round steaks
1 lb bacon, more if needed
1 large yellow onion, cut into small chunks that will fit on the meat strip
salt
pepper
1 teaspoon garlic powder (or more to taste)
1 (10 1/2 ounce) can beef broth
2 -3 cups water
1 cup flour
1/4 cup cooking oil, more if needed

Steps:

Pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate.
Cut meat into strips, approximately 3x5 inches. Season flour with salt, pepper and garlic powder and dredge the meat in the flour. (save the remaining flour to thicken the gravy).
Add a 1/2 slice of bacon (size to cover the meat strip) and thin chunks of onion to the meat, leaving the end of the meat free of onion so you can roll up more easily. Roll it up, with the bacon and onion on the inside and secure with 2 toothpicks.
In Dutch Oven or heavy pot, heat oil and brown birds well on all sides. You will have to do this in batches. Do NOT skimp on browning well, it really makes the dish.
Return birds to the pot. Add beef broth and enough water up to 3 inches in pot. Cover and simmer on low until fork-tender, about 1 1/2 hours, check after 1 hour.
Remove birds. Skim some, but not all of the fat from the pot. Make gravy using pan juices, flour and water, or however you like to make your gravy.

Nutrition Facts : Calories 723.3, Fat 49.8, SaturatedFat 14.6, Cholesterol 138.1, Sodium 1096.3, Carbohydrate 19.3, Fiber 1, Sugar 1.2, Protein 47

Pigeon Casserole in Red Wine Sauce image

Provided by Tina and Dave

Categories Stew

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 12

4 ounces bacon, diced
1 ounce butter (50 g)
4 pigeons or 2 wood pigeons
4 medium onions, skinned and chopped
4 medium carrots, peeled and chopped
1 bay leaf
2 teaspoons chopped fresh parsley
1/4 teaspoon dried thyme
salt & freshly ground black pepper
1 ounce flour
300 ml meat stock
100 ml red wine

Steps:

Fry the diced bacon for 2 minutes, add the butter (I used 1oz of butter and a dash of olive oil) and the pigeons and brown quickly on all sides.
Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
Replace the birds, pour on the stock and the wine, bring to the boil and simmer very gently for 1 1/2 hours, until the birds are tender.
Serve with red currant jelly.