Recipes for pigeons continued (page 2)
Stewed Pigeon By Hammergun
Ingredients
6 pigeons
1/2 lb bacon
Large carrot, diced
Large onion, finely chopped
3 oz Butter
Bay leaf
Flour
1 tbsp Mushroom Ketchup
1 tbsp Port wine
1 clove garlic, pressed (optional)
1 quart rich stock (or more if needed - should be sufficient to cover them) Worcestershire sauce to taste.
Method: Pluck and draw the pigeons, mince the livers and put them inside the birds. Truss with the legs inwards and put into a stewpan with the bacon and veg under and on top of them. Add the stock and stew for 1 hour. Dish out the pigeons and bacon and thicken the gravy with butter and flour. Add the ketchup and port wine. Boil and pour over the pigeons. Serve with seasonal vegetables.
Alternatively, if you are fortunate enough to have a pressure cooker, cook them for 1/2 an hour after reaching pressure.
Pigeon Fingers By .223
Pigeon Breast meat
Milk
Plain flour
Oil
Method: First cut the breast meat of as many pigeons as you like into 1/4 inch thick strips. Soak this in milk for 6-8 hours. Take out fridge roll in plain flour so they are evenly coated and shallow fry for abot 10 min keep turning.
Pigeon Francais By Hammergun
4 Pigeons, quartered
Livers from the pigeons
2 oz butter
1/2 lb fat bacon, chopped
3 onions, chopped
4 tbsp flour
1 quart stock
Half dozen carrots, diced
1 glass red wine
Thyme
Bay Leaf
Salt and Pepper
Method: Melt butter in a stewpan, and cook the pigeons until they are nicely browned. Take pigeons from the pan and fry bacon, pigeon livers and onions until golden. Add pigeons back in pan, stir in the flour until it is well absorbed in the juices, then pour in the stock and wine, and boil for 5 minutes, skimming off any scum which rises.
Add the remaining ingredients and place in a casserole dish in a medium oven for 1 1/2 hours. Put the pigeons on a hot serving dish and put the sauce back in the stewpan, mash the livers and reduce it until it is a suitable thickness. Pour the sauce over the birds when serving. Serves 4 people.
Sauteed Pigeon Breasts By The Shooting Times
Ingredients
3 pigeons
1tbsp plain flour
2oz butter
1 dessert spoon of redcurrant jelly
1 bottle red wine
1 tbsp cream
seasoning
Method: Remove the breasts from the pigeons and cut into long thin strips. Roll in seasoned plain flour and saut'e in butter for no more than one min on each side. remove and place on a hot serving dish, now add to the saut'e pan the jelly and half a glass of wine plus the cream. Allow it all to bubble for a few seconds add seasoning to your taste and poor over the meat. Serve with mashed potatoes and the rest of the wine.
The First Page of Recipes for Pigeon
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