Slow Braised BWT

Josh Boudreaux for SPLIT REED


Ingredients:

  • 4 whole plucked teal

  • 2 yellow onions

  • 2 stalks celery

  • 3 whole carrots, peeled and chopped

  • 8 white mushrooms

  • 1 orange

  • Half bag of fresh cranberries

  • 1 sprig of Thyme

  • 1 sprig of Rosemary

  • Salt and pepper to taste

  • Cajun seasoning

  • Half bottle of red wine “merlot”

  • 2 Green tomatoes

  • Flour

  • 2 eggs

  • Vegetable oil

 
 

Instructions for Teal

  1. Stuff birds with half of an onion and celery, season whole birds heavy with Cajun seasoning, and brown in a cast-iron skillet with a light layer of vegetable oil.

  2. After browned add one chopped onion and one cup of water and bring birds and onion to a simmer, let simmer for one hour.

  3. Add all vegetables, fruit, and wine to the skillet.

  4. Cover and let simmer for 4 hours, periodically stirring and turning birds.

  5. Serve over rice or mashed potatoes.

 

Instructions for fried Green tomatoes

  1. Slice tomatoes thin.

  2. Wet batter tomatoes in egg wash.

  3. Coat tomatoes in flour.

  4. Deep fry in vegetable oil until tomatoes float.

  5. Pull and season with Cajun spice

 
 

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RecipesCorey MulhairComment