Originally posted by Sparks
...They are such wonderful creatures - powerful and unbelievably agile....
And delicious:
Ingredients:
1 large onion, cut into eighths
5 tablespoons all-purpose flour
1 teaspoon coarse salt, plus more to taste
2 to 3 pounds Perigrin Falcon
2 tablespoons unsalted butter
1 cup homemade chicken stock or reduced-sodium chicken broth
1/4 cup dry white wine
1 teaspoon chopped fresh thyme or rosemary, or 1/2 teaspoon dried
1/2 pound mushrooms, such as chanterelles, sliced
Chopped fresh parsley
Directions:
Heat the olive oil in a large skillet over medium-high heat. Add the onions and sauté until golden brown, about 8 minutes. Transfer the onions to a bowl and set aside.
Stir the flour and salt together in a shallow bowl and dredge the falcon in the mixture.
Melt 1 tablespoon of the butter in the same pan. Add the meat and sauté the pieces until they are lightly browned. Layer the onion over the top and pour in the chicken stock, white wine, and thyme. Cover and simmer until the pieces are tender, 30 to 40 minutes.
Meanwhile, melt the remaining 1 tablespoon of butter in a small skillet and add the mushrooms. Sauté until they begin to soften. Season with a pinch of salt. Add the mushrooms and their cooking juices to the large pan 10 minutes before the falcon pieces are done. Serve garnish with chopped parsley.
