Ingredients:

6 fatty slices of roughly chopped bacon
3 cloves garlic
4 Cornish Game hens or other small game birds (6 if very small)
8 oz roughly chopped mushrooms, any variety
3 oz roughly chopped roasted hazelnuts or walnuts
1 1/4 cups real ale (or chicken stock)
3/4 cup water
2 or 3 bay leaves
a little sea salt and freshly ground black pepper
6 coarse slices brown bread

Directions:

1: Fry the bacon with the garlic until it is lightly browned in a heavybottomed casserole.
2: Add birds and brown on all sides.
3: Add mushrooms & nuts
4: Continue to cook for a couple of minutes
5: Add ale (or chicken stock) and water with the bay leaves.
6: Bring to the boil, cover and simmer very gently for 2-2 1/2 hours; the birds should fall off the bone.
7: Remove the birds from the juice
8: Cool juices completely and remove any excess fat
9: Birds can be served whole
on or off the bone.
10: If served off the bone, carve them while they are cold; then return to the skimmed juices and reheat gently.
11: Seasoning to taste Serve:Serve either the whole birds on the slices of bread (called trenchers)with plenty of the juices and "bits". A green salad is a good accompaniment.