Medieval Game Bird - cooking recipe

Ingredients

6 pieces bacon, chopped in large pieces
3 cloves garlic, chopped
4 4 small pheasants or 4 small Cornish hens
1 cup coarsely chopped mushroom
1/2 teaspoon roasted hazelnuts, chopped
2 cups ale (about 1 bottle)
3/4 cup water
2 -3 bay leaves, crumbled
salt and pepper
6 slices thick whole wheat bread

Preparation

In the bottom of a heavy pot, fry the bacon and garlic.
Add the birds and brown on all sides.
Add the nuts and mushrooms.
Cook for several minutes.
Add ale, water and bay leaves.
Bring to a boil, cover and simmer gently for 2- 2.
5 hours, until the meat is falling off the bone.
Remove the birds.
Cool the juices completely and remove the excess fat.
Once the birds are cool, remove the meat from the bones.
Return the meat to the juices, reheating slowly.
Serve on the slices of bread, dribbling on plenty of juice.