Scottish pigeon parcels w/ whiskey and honey


British measurements

2 oz Butter
1 tb Honey
4 Pigeons; oven-ready
5 tb Single malt scotch whiskey
2 lg Nectarines; peeled & sliced
4 tb Mango juice
4 lg Squares of kitchen foil

Like pheasant, pigeon is best when kept moist during cooking.

In this recipe, the birds are baked in their own individual "parcels" , sealing in all the whiskey and honey flavors.

Heat the butter, honey and a Tbsp of whiskey in a frying pan.

Add the pigeons and fry them gently for approximately 5 minutes, sealing them in a caramelized glaze.

Remove them from the pan, and wrap each pigeon in an individual foil parcel with nectarine slices, a Tbsp of mango juice and one Tbsp whiskey in each.

Bake at 3250F / 1600C / gas 3 for about 1 hour, or until the birds are tender.

Serve the foil parcels at the table - guests will enjoy opening the fragrant packages for themselves.

 

 

Stewed Pigeon

6 x Pigeon (breasts)
4oz Bacon (smoked streaky bacon)
4fl oz Madeira
1½ oz flour
2oz butter
Salt and pepper
12 x button mushrooms


Method

Dice bacon and fry in butter -add the pigeon and fry until well browned. Place in a casserole dish and cover with stock and wine.
Add onions and cook until tender - approx 1 hour.
Remove pigeon and onions and keep hot; skim the stock free of fat, brown the flour in butter, add ¾ pint stock season and bring to boil.
Fry mushrooms, pour the sauce over pigeons and garnish with onions and mushrooms.

 

Pigeon Cream Soup recipe

ingredients

2 prepared pigeons weighing 400 g (14 oz) each
1.5 litres(2 1/2 pt) 6 cups water
1 tsp salt
Strip lemon peel
2 small onions
2 leeks
Small piece celeriac
Sprig each parsley, thyme and dill
2 egg yolks
5 tbsp double (thick) cream
1 tbsp fresh dill



method
1. Wash birds well inside and out, put into a large pot with the water, salt and lemon peel and simmer gently for 30 minutes. Skim off scum continuously as it forms.

2. Peel onions, cut in half, and place cut sides down in a dry frying pan to brown.

3. Take the white part of leeks only, wash and cut into fine strips.

4. Peel, rinse and dice celeriac.

5. Rinse herbs and tie together.

6. Add prepared vegetables and herbs to stock and continue to simmer, half-covered, for 30 minutes.

7. By the end of this time the liquid should be reduced by half.

8. Strain the soup. Remove the skin and bones from the pigeons and chop the meat before returning it to the soup.

9. Beat egg yolks with cream, combine with 3 tbsp hot stock and stir into soup.

10. Serve the soup sprinkled with dill.


serving amount
serves 4

 

Casserole of Pigeons with Apples and Cider recipe

ingredients

2 tbsp (25 g) 1 oz butter
2 young pigeons
1 small apple, cored and sliced
1 small onion, sliced
1 tbls (14 g) 1 1/2 oz flour (All purpose)
450 ml (3/4 pint) stock
2/3 cup (150 ml) 1/4 pt cider
salt pepper
1 bouquet garni



for the garnish
fried apple rings
fried bacon rashers

method

1. Melt the butter in a flameproof casserole or, heavy saucepan and brown the pigeons on all sides.

2. Remove them from the pan and cut in half.

3. Add the apple and onion to the pan and fry until lightly browned.

4. Sprinkle over the flour and cook, stirring well, for 2 minutes.

5. Gradually stir in the stock and cider and bring to the boil.

6. Add salt, pepper and the bouquet garni and return the pigeon halves to the casserole.

7. Cover and cook for 2 to 2 1/2 hours or until the pigeons are tender.

8. Transfer the pigeons to a warmed serving dish and keep hot.

9. Strain the cooking liquid and return it to the pan.

10. Boil briskly until well reduced, then pour it over the pigeons.

11. Garnish with fried apple rings and bacon rashers.

 

Roast pigeon


Ingredients

1 pigeon (plucked and drawn)
1 or 2 rashers of streaky bacon
1 oz / 25g butter
Garnish and gravy for serving

Notes

230 deg C, 450 deg F, gas mark 8 Roast Pigeon


Preparation Time: 0 Hours & 0 Mins


Cooking Time: 0 Hours & 20 Mins


Spread the bird with some softened butter and tie the bacon to cover the breast.

Roast in the centre of a hot oven for 15 - 20 minutes, basting well.

Remove the bacon before cooking is complete to allow the breast to brown.

Serve the bacon with the pigeon as garnish.

Serving Suggestion

 

Serve with a selection of vegetables and garnish

 

 

Sauces to compliment woodpigeon dishes


The two following recipes are ideal sauces for serving with pigeons.

Mushroom Sauce

Ingredients

8 oz. Of button mushrooms
1 oz. Of butter or margarine
1 teaspoonful lemon juice
1 dessert spoonful cornflour
half a pint of brown stock
2 tablespoonfuls of cream or tinned milk.

Method

1. Peel and stalk the mushrooms and cut them into quarters.
2. Put them in a small saucepan and add butter and lemon juice and cook slowly for about ten minutes.
3. Add the half-pint of brown stock: simmer for half an hour.
4. Mix the cornflour with the cream, add this to the mushrooms and stir in well.
5. Cook a further few minutes then serve.
6. This, incidentally, makes an excellent sauce for the stuffed pigeon recipe.

This next sauce is sometimes termed sauce piquant and can be added to any pigeon dish, particularly casserole or roast pigeons.

Vinegar sauce.

Ingredients

Half a gill of malt vinegar
1 tablespoonful chopped capers
A small gherkin
Half oz. Butter
Small onion
Half oz. Flour
Half oz. Brown stock
Some chopped parsley.

Method

1. Put the vinegar, chopped capers, and the gherkin (also chopped into small pieces) into a saucepan and simmer until the vinegar has been reduced to half.
2. Then melt the butter in a saucepan, allow it to brown then add the small onion (cut into slices), and stir until that is browned also.
3. Add the flour, stirring in well, add the brown stock and bring to the boil.
4. Allow to simmer for a further twenty minutes, then strain.
5. Finally add to the vinegar, bring to the boil, add the parsley immediately prior to serving.

 

Pigeon cream soup !


Ingredients

Serves 4

2 prepared pigeons weighing 400 g (14 oz) each
1.5 litres(2 1/2 pt) 6 cups water
1 tsp salt
Strip lemon peel
2 small onions
2 leeks
Small piece celeriac
Sprig each parsley, thyme and dill
2 egg yolks
5 tbsp double (thick) cream
1 tbsp fresh dill

Method

1. Wash birds well inside and out, put into a large pot with the water, salt and lemon peel and simmer gently for 30 minutes. Skim off scum continuously as it forms.
2. Peel onions, cut in half, and place cut sides down in a dry frying pan to brown.
3. Take the white part of leeks only, wash and cut into fine strips.
4. Peel, rinse and dice celeriac.
5. Rinse herbs and tie together.
6. Add prepared vegetables and herbs to stock and continue to simmer, half-covered, for 30 minutes.
7. By the end of this time the liquid should be reduced by half.
8. Strain the soup. Remove the skin and bones from the pigeons and chop the meat before returning it to the soup.
9. Beat egg yolks with cream, combine with 3 tbsp hot stock and stir into soup.
10. Serve the soup sprinkled with dill.

 

 

Pigeon Burgers

This recipe is dead easy. All you need is some minced pigeon, minced beef and chopped onions. Mix the ingredients together and then weigh out about a quarter as much of some stale, brown bread and soak it in cold water. When it is thoroughly soaked, wring it out, and mix it in with the meat. If it is not tacky enough, add a spoonful of lard. Shape the mixture into burgers. Cook them in an iron frying pan or on a barbecue grill.

 

Woodpigeon à la Wilkins


Serves 2

Ingredients

25g (1oz) butter
1 medium onion, sliced
2 medium carrots, quartered
2 woodpigeon, cleaned
570ml (1pt) cider, preferably home-made (See "other recipies"!)
Salt and ground black pepper

Method

1. Melt the butter in a pressure cooker and sweat the onion and carrots until they're beginning to colour. Remove from the cooker and set aside.

2. Brown the woodpigeon in the butter and return the vegetables to the cooker. Then pour the cider over the birds.

3. Add salt and black pepper to taste and cook for 15 to 20 minutes at H pressure. Reduce pressure quickly and serve with dditional vegetables of your choice.

 

Wokked Pigeon.

8 Pigeon breasts
Butter for frying
4 oz Oyster mushrooms finely sliced
1 Teaspoon of red currant jelly
2 or 3 Shakes soy sauce
1 Shake worcestershire sauce
Salt and pepper
150 ml Single cream

Cut the pigeon into thin strips.

Heat the butter and add the pigeon and cook for a few seconds, stirring furiously.

Add all the other ingredients except the cream, cook for a few seconds more then add the cream.

Serve with buttered toast..........

 

Bachelor`s pigeon

2 Oven ready pigeons
1 lb Peeled onions, sliced in thick rings
4 oz Raisins
2 Teaspoons demerera sugar
1 Bottle red wine
Salt and pepper
1 Rounded teaspoon cornflour
Gravy browning

Put the pigeon on top of a layer of onionsin the bottom of a saucepan, cover with the rest of the onion rings and the raisins.

Add the sugar, red wine, salt and pleanty of pepper.

Cover tightly and simmer gently for 1-2 hours, or until the pigeons are tender.

Remove them to a serving dish, fish out the onion rings and arrange around the bird.

Reduce the liquid to half pint, add the cornflour mixed with a little water and a drop or two of gravy browning and stir until it thickens, then pour over the pigeons.


Reply With QuotePan-fried pigeon with cabbage puree


Ingredients
3 pigeon breasts
2 tbsp olive oil
½ cabbage, shredded
30g/1oz butter
2 tsp thyme leaves
120ml/4fl oz double cream
1 onion, sliced
30g/1oz butter
1 tsp sugar
290ml/½ pint beef stock (made fron a stock cube)
55ml/2fl oz red wine
salt
freshly ground black pepper


Method
1. Sauté the shredded cabbage with the butter and a splash of water for 3-4 minutes.
2. Add the thyme and sauté for two minutes until cooked.
3. Season the mixture and put in a food processor.
4. Blend until a purée is formed.
5. For the confit - fry the onion in the butter for 5-6 minutes.
6. Add the sugar, beef stock and red wine.
7. Reduce for 8-10 minutes, stirring occasionally and season.
8. Drizzle the pigeon breasts with olive oil and season.
9. Sear on a hot griddle for two minutes on each side and leave to rest for 3-4 minutes.
10. Slice the pigeon and serve on a bed of the cabbage purée with the confit.

 

 


Pigeon & Guinness Casserole

16 Pigeon breasts cut into chunks.
4 oz Fat Bacon
2 oz Butter
10 Shallots, Peeled and left whole.
4 Carrots, Peeled and cut into thick rounds.
2 oz Flour.
300 ml Guinness.
150 ml Stock or stock cubes and wayer.
1 Tablespoonb Dark Muscovado sugar.
2 Teaspoon Tomatoe puree.
Salt & pepper.
1 Dash red wine vinegar.
1 Teaspoon red currant jelly.

Brown the pigeon breasts and bacon in the butter, then add the vegetables and cook for a few mins.

Sprinkle in the flour and add the Guinness, stock and all the other ingredients except the wine vinegar and redcurrant jelly.

Tip into a 3 pint casserloe dish and cook in a pre-heated oven set at 400F/Gas mark 6/200C for 15 mins then turn down to 325F/Gas mark 3/160C for 2-3 hours.

Add a dash of the vinegar and the jelly to taste..