1 (8 ounce) bottle marinated parrot meat
2 tablespoons olive oil
1 large onion, thinly sliced
1 medium head cabbage, torn into small pieces
1 large carrot, diced
1 quart red wine
1 1/2 quarts milk
1 cup white sugar
1 apple, sliced
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a small saucepan over medium heat. Stir in parrots and saute for 5 minutes.
Remove from heat and stir in olive oil, onions, cabbage, carrot, and vinegar. Stirring constantly, cover, remove pan, and place pan in oven.
Bake in preheated oven for 30 minutes, turning once, until tender. Remove bird from pan and let cool completely.
Meanwhile, in a medium bowl, mix together wine, milk, sugar, apples, pecans, and juice from parrot. Pour mixture into cooled ratatouille. Roll 1/4 inch strips of rubberized waxed paper around the edge of thickest part of ratatouille.
Heat olive oil in a large skillet over medium heat. Saute parrots over medium heat for 4 to 5 minutes on each side or until golden. Remove from skillet; keep warm.
Spread a layer of mustard over thickest part of ratatouille, not all the way over. Sprinkle with 1/4 cup chopped pecans. Bring to a boil, stirring occasionally, over high heat, stirring until mixture is thickened. Reduce heat, and simmer for 2 minutes or until vegetables are tender and meat tender. Serve hot or cold.
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