Oven Braised Teal Food

OVEN-BRAISED TEAL

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.

BRAISED FLANK STEAK IN THE OVEN

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.

EASY OVEN-BRAISED CHICKEN THIGHS

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.

BRAISED WOODCOCK

Steps:

• Sprinkle woodcocks inside and out with salt and pepper.
• Wrap weach with a slice of bacon and fasten with string or a wooden pick.
• Place woodcocks in broiler pan about 6 inches from heat.
• Broil 8 to 10 minutes on each side, or until tender, basting frequently with butter.
• Remove string or wooden pick.
• Sprinkle with parsley.
• Serve on buttered toast.

OVEN-BRAISED HALIBUT PROVENçALE

Steps:

• Preheat oven to 425°F. Sprinkle fish with salt and pepper. Set aside. Heat oil in heavy medium oven-proof skillet over medium-high heat. Add garlic and red pepper. Sauté until fragrant, about 2 minutes. Add shallots and fennel. Sauté until shallots are tender, about 5 minutes. Add tomatoes with juices and clam juice. Simmer until fennel is tender and liquid reduces slightly, about 5 minutes. Stir in olives.
• Arrange halibut atop tomato mixture. Bake until fish is opaque in center, about 18 minutes. Stir basil into vegetable mixture and serve.