2whole pigeonsor a comparable amount of poultry, about 1 pound total
1unborn venison fetusor 1 lb or bone-in small game, such as a squirrel
2ozsmoked baconpreferably in slab form, diced ¼ inch
5oz1 medium onion, diced ½ inch
2large cloves of garlicminced or grated
1tablespoonrendered animal fatsuch as duck or pork
2teaspoonschopped fresh thyme
2tablespoonsbirch syrup
8ozdiced potatorutabaga or turnip
Kosher salt and fresh ground black pepperto taste
1large can whole peeled tomatoes
½cupdry white wine
1cupgoodstrong meat stock
Beans
½cupdried tepary beansor ¾ cup cooked beans
1small onionpeeled, left whole, and studded with 5 cloves
1large clove garlicpeeled and lightly crushed
1large dried bay leaf
3cupswater
Serving
Slicesof good breadgrilled or toasted
Instructions
Pigeon
Season the pigeons all over with salt and pepper and allow to rest for at least an hour, and preferably overnight. The next day, smoke the pigeons at 250 F for 2 hours, then cool and reserve.
Beans
Bring the beans, onion, garlic, and bay leaf to a boil, then turn the heat to a simmer and cook for 3-4 hours, or until the beans are tender (tepary beans can take twice as long to cook as most beans). Allow the beans to cool in their liquid while you prepare the rest of the ingredients. Reserve the bean cooking liquid just in case the pot threatens to get dry.
Stew
In a dutch oven or similar pot of 3 quart capacity, render the bacon in the fat until lightly browned, then add the small game pieces, moving the bacon to one side of the pan, and brown lightly. Add the onion and garlic to the pan and cook for 5 minutes more. Add the remaining ingredients, including the cooked beans, bring to a simmer, cover, leaving the lid ajar, and simmer for 2 hours, or until the meat moves freely from the bones. Cool the stew until you can handle the meat.
Pick the meat from the bones, discarding the pigeon skin and bones from the small game, then add back to the pot, double check the seasoning for salt and pepper, adjust as needed, adding some of the reserved bean liquid if the liquid gets low, and serve with a good slice of crusty bread.