Crock-Pot Au Feu

Serves: 6
Total Calories: 120


1 1/2 pounds game hen (1 bird), quartered
2 pieces veal shank, about 8 ounces each, cut for osso buco
4 pieces beef short ribs, about 7 ounces each
salt and ground black pepper to taste
1 ham steak, about 8 ounces, cut into quarters
1 (1-pound) bag soup greens, (includes 1 turnip, 1 carrot, 1 parsnip, 1 onion, 1 rib celery, and parsley and dill sprigs)
1 cup white wine
1 cup chicken broth
1 bay leaf
mustard and/or horseradish for serving (optional)


Season the game hen, veal, and beef with salt and pepper. Place in a 6- or 8-quart slow-cooker. Nestle the ham among the pieces. Peel the vegetables and cut into bite-size pieces, and chop the herbs finely. Add to the cooker, along with the wine, broth, and bay leaf. Cover and cook on low for 8 hours discard the bay leaf. Serve a portion of each meat, moistened with some of the cooking liquid. Accompany with mustard and/or horseradish, if desired.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 120
Calories from Fat: 7

This Crock-Pot Au Feu recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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