Piping Plover Recipes: Piping Plover Saute with White Whine

Perfect light eating against the backdrop of a Nauset Beach sunset, waves crashing onto a shore of hopeful Striper fishermen. Piping plovers are no more entitled to the shores of Cape Cod than are the greenheads. Enjoy their resurgence with this traditional Cape Cod favorite!
6 slices bacon | 1 small onion | 2 cloves garlic | two stalks celery | 4 tiny game birds, dressed and plucked | 1/2 cup Dry German Riesling or other white whine

Brown bacon in saute pan until crisp. Remove, drain pan, retain 2 tablespoons fat.

Dice vegetables. Saute onion and celery over medium heat 5 minutes, stirring often.

Add dressed and piping plovers chest side down, gently brown sides. Add garlic, cook 1-2 minutes more and add white whine.

Cover tightly and place in 350 degree oven 30 minutes; or on low heat to maintain gentle simmer stirring a few times if cooking on gas stovetop in your RV.

:btu:The recipe I have is for Moonestone RI plovers. Basically the same as the Cape version except it included that you'll know they're done when they stop screeching and raising all that ruckus and thrashing about inside the pot!!!:wid::rotflmao:

By request.
How could I leave the beloved seals out?
Seal Flipper Pie
1 Servings

Ingredients

3 seal flippers
1 very thin slices of fatback
1 pork chop
2 inches of water
5 onions, sliced
2 cn beef stock or
3 oxo cubes in
2 c water
2 ts savory
2 ts worcestershire sauce
1 carrot
1 parsnip
1 turnip
1 potatoes
1 flour to thicken
1 crust:
3 c flour
6 ts baking powder
1/4 ts salt
1/4 lb margarine
1 1/2 c milk

Instructions



1. Meticulously remove all fat from 3 seal flippers

2. Cover bottom of heavy skillet with very thin slices of fatback
pork.

3. Render the fat, then sear the well-seasoned flippers.

4. To a roasting pan add: 2 inches of water (5 cm if using metric
flippers (sic? measure); 4-5 onions, sliced; 2 cans beef stock or 3
Oxo cubes in 2 cups water; 1 - 2 teaspoons savory; 1 - 2 teaspoons
Worcestershire sauce

5. Add flippers, fatback and cook UNCOVERED for about 1 1/2 hours at
325 degrees F. At this stage the meat should be tender and the bones
can be removed if desired. Add carrot, parsnip, turnip or whatever
plus more water if required; cook an additional 20 minutes. Add
potatoes and cook a further 20 minutes or so. Add flour to thicken.

Crust: 3 cups flour 6 teaspoons baking powder 1/4 teaspoon salt Cut
in 1/4 lb. margarine, rub through fingers until stage of fine crumbs
then add 1 1/2 cups milk. Mix with spoon/hands, roll lightly, cover
flippers etc. in pan or dish. Cook at 375-400 degrees F until browned
(about 20 minutes).

Recommended wine: London Dock (an overproof dark rum). Newfie Screech
may be substituted.
I love plovers, seals and striped bass-just don't forget the garlic!