Roasted Game Birds In Savory Salmi Sauce

Ingredients

• Game birds (small birds left whole, large birds cut into quarters)
• Salt and pepper
• Game heads and small bird pieces (or whole small birds)
• 1 tbsp butter
• ½ lb bacon or ham, diced
• Brown stock or broth
• 1 tbsp chopped onion
• 1 tbsp chopped carrot
• 1 tbsp salt
• 1 tbsp thyme
• 1 tbsp sage
• Toasted bread, cut into diamonds

Method

1. 1 Roast the game completely, seasoning with salt and pepper. Leave small birds whole; cut large birds into four parts.
2. 2 Remove heads and grind them with some bird pieces or whole small birds.
3. 3 In a saucepan, melt butter and brown the diced bacon or ham. Add the ground meat mixture, onion, carrot, salt, thyme, and sage.
4. 4 Add brown stock or broth and simmer the sauce for half an hour, then rub it through a sieve.
5. 5 Place the roasted game into the strained sauce, bring to a boil, and cook until done. Serve with toasted bread diamonds.