All I can say about this one is “Tres bien!” So has everyone else who has tried it!
8 teal, skinned, filleted, and cut into bite-sized pieces and with each leg and thigh retained as one piece
1/3 cup flour, 1/3 cup corn oil or peanut oil
1 large yellow onion finely chopped
1 tbsp (rounded) minced garlic
1/2+ tbsp white pepper
1/2+ tbsp onion salt
1 tbsp parsley
4 or 5 shallot tops finely chopped.
1 1/2 cups water
On medium heat make a dark roux, saute the onion and garlic, and then brown the meat. Add one cup of water and the pepper and salt and simmer covered for two hours, stirring occasionally to prevent sticking. At this point, add the remaining 1/2 cup of water and the parsley and shallot tops, simmer covered for 1/2 hour, and add a bit more water if you want to thin the gravy a bit. Serve over rice with a glass of Shiraz or Malbec (My preference).
Makes my mouth water just writing about it!