Brown Butter Teal Stew With Shallots

Ingredients

• 3 oz butter
• 1 tbsp flour
• ¼ cup stock
• ¼ cup red wine
• 2 whole shallots
• pepper
• salt
• bouquet garni
• teal body and bones
• teal meat and limbs
• lemon juice

Method

1. 1 Melt butter and flour in a stewpan, stirring until a nice brown color forms.
2. 2 Gradually add stock, red wine, shallots, bouquet garni, pepper, and salt.
3. 3 Add the bird's body and bones, then boil slowly for 30 minutes.
4. 4 Strain the mixture through a colander, returning only the gravy to the pan.
5. 5 When the gravy is about to boil, add the teal meat and remove from heat.
6. 6 Stir in lemon juice, cover, and let sit on the hob for 30 minutes.