Oven Braised Teal Recipes

Steps:

• Season teal breast halves with salt and pepper.
• Melt butter in a black iron pot and brown breast halves.
• Remove to baking dish.
• Add flour to butter in pot, stirring well.
• Brown a little or not, your taste.
• Slowly add chicken broth and sherry.
• Season to taste.
• Blend well and pour over teal.
• Add mushrooms and parsley.
• Bake at 350 degrees for 1 hour in a covered baking dish.
• Serve with wild rice.
• Also for: Doves, quail, snipe, woodcock, grouse, pheasant& rabbit.

Steps:

• Cook sausage and mix in the bread,.
• Sauté veggies and herbs in butter until tender.
• Mix into bread with chicken broth and apple until moist and stuff quail (wrap and secure with small skewers or just lay under the quail) Place in baking tray and put in over breast down for 30-35 minutes at 325°F.
• I basted them about every 8 minutes with basting sauce.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with foil.
• Whisk water, steak sauce, and soup mix together in a small bowl. Pour a little into the bottom of the prepared pan. Add the steak, then the remaining sauce. Cover with foil.
• Bake in the preheated oven until tender and hot and slightly pink in the center, 1 to 2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Steps:

• preheat oven to 250. Place the onions and celery in the bottom of a large roasting pan or Dutch oven,set aside. Prepare the roast by spiking it with Garlic.Make small deep cuts in the pork then stuff a clove of the garlic in each hole.Repeat all over the roast. Rub all side with Tony Chacher's seasoning.
• In a large cast iron skillet over medium heat warm 3 tablespoons oil. Add the pork and carefully brown on all sides. When thoroughly browned, place the roast on top of the onions in the roasting pan or Dutch oven. Into the skillet add remaining oil and the flour,stir until flour cooks to a peanut -butter color. Scrape this mixture (roux) into the bottom of the roasting pan.Tent the roast with heavy foil or cover Dutch oven.
• Cook for 4-6 hours or until the meat falls apart when poked with a fork.In the first couple hours of cooking, check the liquid level in the bottom of the pan frequently, adding a little water,beer or chicken stock to maintain about 1 inch of liquid in the bottom of the pan.Serve.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a large skillet over medium-high heat until shimmering.
• Pat chicken dry and season generously with salt and pepper. Working in batches, place in the hot skillet, skin-side down. Cook until well browned but be sure not to burn, about 3 minutes. Turn and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.
• Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) the chicken until it comes about 1/3 of the way up the sides of the chicken; do not cover the chicken.
• Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove from the pan and let sit for at least 5 to 10 minutes before serving.

Steps:

• Roll cut-up bird pieces in flour and brown in hot oil.
• Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
• Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
• Pour cooking sherry over bird about the last hour of cooking.