Yield: 4 Servings

Ingredients

4 lb Plump young small birds;
 -giblets reserved, and chopped
6 sl Bacon; diced
2 tb Flour
1 c  Dry red wine
1 c  Boiling water
1/2 tb Mild paprika; to 1 tbspn

Instructions

Cook bacon bits until crisp; remove from skillet. Dredge birds with flour
and brown in bacon fat. Add wine, water, and paprika, and cover, and
simmer slowly for 1 to 1 1/2 hours, or until very tender.
This recipe yields 4 servings.

Recipe Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978