Small Game Birds (Kramsfugl)

How to make it

1. 1

   The birds are plucked, singed, drawn, washed, and dried.

2. 2

   The heart and liver are placed back inside the bird, rubbed with a little salt, and tied around with thick slices of pork.

3. 3

   Fry in browned butter for about 0.5 hour, thin with cream; add a little gravy browning to the sauce if necessary.

4. 4

   Woodcock and hazel grouse are treated the same way; simmer gently 1-1.5 hours.