A place For Field Sport Enthusiasts To Meet And Discuss All Things Hunting.
HomeFAQSearchMemberlistUsergroupsRegisterLog in

Share | 

 Rook Lyonnaise

Go down 

Number of posts : 159
Age : 46
Location : Sheffield, England
Registration date : 2008-11-24

PostSubject: Rook Lyonnaise   Tue Nov 25, 2008 8:23 pm

Rook Lyonnaise

8 Rook breasts
Flour for coating
1 Beaten egg
2 Large onions peeled and cut into thick rings
Sherry vinegar

Soak the breasts over night in the milk.

Drain and dry them then coat in the flour, dip in the egg and then in the breadcrumbs.

Heat the oil and fry the onion until crisp and brown then drain on kitchen paper.

Wipe the pan with the paper and pour in more oil.

When hot, fry the breasts for about 4 mins on each side or until golden brown.

Mound the onion rings in the centre of a dish and arrange the breasts in a circle around it.

Drain off the oil, swill out with a few drops of the vinegar and pour over the rooks.....
Back to top Go down
View user profile http://thehuntinglodge.forumotion.co.uk
Rook Lyonnaise
Back to top 
Page 1 of 1
 Similar topics
» Jackson's Learning a New Routine as an NBA Rook

Permissions in this forum:You cannot reply to topics in this forum
The Hunting Lodge :: How To Dress Game & Recommended Game Recipes-
Jump to: