Reminiscent of New England clam chowder, this dish is exceptional with a mixed bag of light -fleshed gamebirds.
3 cups upland game birds, boned and cut into bite size pieces
16 slices lean bacon, coarsely chopped
1 cup yellow onion, finely chopped
½ cup green bell pepper, coarsely chopped
1 cup celery, coarsely chopped
1 ½ pounds new red potatoes, skin on and quartered
1 cup game bird stock or chicken broth
1 quart whole milk
1 ½ cups heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce or similar hot sauce and white pepper to taste
In a large saucepan over medium heat, cook the bacon until crisp. Place on paper towels to drain. Discard all but 2 tablespoons of bacon drippings, and sauté the onions, bell pepper, celery and potatoes for 3 or 4 minutes. Add the game bird pieces and continue to cook until the onions are translucent and the meat is lightly browned. Add the stock, milk, cream, Worcestershire sauce and bring to a boil. Reduce heat to a simmer and add hot sauce to taste. Stir occasionally and cook until the potatoes are tender. Add bacon and season with salt and pepper.