Teal On The Spit Recipe
Teal on the spit is a game bird recipe that I first cooked while out hunting on a reserve. Flavorful and exotic, the teal on the spit is flavored with orange, consomme madrilene and garlic. The teal are stuffed with chicken livers and wrapped in bacon for a fitting meal after a day of trail tracking!
Ingredients
4 teals; reserve livers
1 orange, halved
8 chicken livers
1 tablespoon flour
1/4 teaspoon garlic powder s
Salt and pepper
2 tablespoons olive oil
4 bacon slices
2 tablespoons flour
2 tablespoons butter
1 can (13 ounces) clear consomme madrilene
1 1/2 teaspoons lime juice
1 1/2 teaspoons orange juice
Directions
Rub teals with cut sides of orange halves.
Set aside.
Coat the teal livers and chicken livers with a mixture of 1 tablespoon flour, garlic powder, salt, and pepper.
Heat oil and saute the livers until golden brown.
Put the livers into the bird cavities.
Wrap each bird in a slice of bacon, securing with skewers.
Spear birds on a spit and broil on the electric broiler about 25 minutes or, if charcoal is used, place the spitted bird 4 inches from the hot coals and turn often.
Brown 2 tablespoons flour in butter in a small saucepan over high heat.
Add enough consomme madrilene to just moisten the mixture, stirring rapidly with a whisk.
While it thickens, slowly pour in the remaining consomme in a thin stream.
Boil rapidly, uncovered, stirring constantly for about 4 minutes, or until the sauce is reduced to 1/2 cup.
Remove from heat and add lime juice and orange juice.
Serve teal with Tomatoes Stuffed with Rice and Peanuts and the sauce separately.
Set aside.
Coat the teal livers and chicken livers with a mixture of 1 tablespoon flour, garlic powder, salt, and pepper.
Heat oil and saute the livers until golden brown.
Put the livers into the bird cavities.
Wrap each bird in a slice of bacon, securing with skewers.
Spear birds on a spit and broil on the electric broiler about 25 minutes or, if charcoal is used, place the spitted bird 4 inches from the hot coals and turn often.
Brown 2 tablespoons flour in butter in a small saucepan over high heat.
Add enough consomme madrilene to just moisten the mixture, stirring rapidly with a whisk.
While it thickens, slowly pour in the remaining consomme in a thin stream.
Boil rapidly, uncovered, stirring constantly for about 4 minutes, or until the sauce is reduced to 1/2 cup.
Remove from heat and add lime juice and orange juice.
Serve teal with Tomatoes Stuffed with Rice and Peanuts and the sauce separately.
