Ingredients

4 doves, quail, or pheasant
3 Tbsp. butter
2 tsp. parsley, chopped
2 tsp. fresh onion, chopped
1/2 bay leaf
Salt and pepper
1/4 tsp. thyme
1/2 C. water
1/2 C. white wine
1 tsp. lemon juice
Watercress and lemon (garnish)

Cooking Instructions

Split quail or doves down the back; cut pheasant in pieces. Lightly dredge birds in flour. Brown birds, onion, and parsley in butter in a heavy oven casserole; season with salt, pepper, and thyme. Gently stir in a smooth paste of flour and water; add wine. Bring just to a boil; cover and bake at 350 degrees for 30 minutes. Serve on toast. Strain sauce; pour over each bird. Garnish with watercress and lemon slices.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)