Game Recipes - English Wood Pigeon Recipe
English Wood Pigeon
4 Skinned pigeons, split
Brown pigeons in 3/4-inch oil; remove from skillet. Place pigeons in Dutch oven with soup. Sauté onions in margarine; pour into soup. Add mushrooms, parsley & seasonings. Simmer, covered, for about 35 minutes or until tender. Serve over wild rice, if desired. Serves 4.
Gefuellte Tauben (Stuffed Pigeons)
Combine the breadcrumbs, egg, milk, bacon, and sautéed minced onion into a loose stuffing. Season with chopped parsley, marjoram, and the other seasonings, as well as the pigeon giblets (diced heart, liver, and peeled stomach; the liver should be blanched to retain the flavour while keeping the stuffing light in colour.)
Stuff the pigeons and sew closed with cooking twine. Season the outside with salt and pepper. Roast in buttered baking dish along with the scraped yellow turnip. Baste frequently, with the pan juices.
Serve with different salads.
Pigeon with Cherries
2 Good plump pigeons
Brown the pigeons slowly but thoroughly in the dripping in the casserole. Lift them out and in the same fat brown the sliced shallots. While the onions are browning split the pigeons in half and trim the backbone with the scissors. sprinkle the flour in the pan and brown lightly. Add the stock, bring to the boil and add the pigeons with the bouquet garni. Cook in the casserole in a slow to moderate oven for about 1 1/2 hours. then remove the pigeons carefully and keep warm. Reduce the sauce by boiling quickly until it is of a syrupy consistency. Strain the sauce and replace it in the pigeons to reheat thoroughly. Add cream to taste. Sauter the stoned cherries quickly in the butter. Dish the pigeons. Pour over the sauce and scatter over the cherries, which should be sizzling hot.
Braised Pigeons with Crushed Wheat Stuffing
8 tb Butter; 1/4 pound stick
Over moderate heat melt 4 tablespoons of the butter in a heavy 10 to 12 inch skillet. When the foam begins to subside, add the onions and the pigeon giblets and, stirring frequently, cook for 8 to 10 minutes, or until the onions are soft and light brown. Add the fireek, mint, 1 teaspoon of the salt and a few grindings of the pepper and stir for 2 or 3 minutes until the grains are coated with butter. Set aside. Preheat the oven to 350 degrees (F). Pat the pigeons thoroughly dry inside and out with paper towels and sprinkle their cavities with the remaining salt and a few grindings of pepper. Then stuff 5 tablespoons of the fireek mixture into the breast cavity and 1 tablespoon into the neck cavity of each pigeon. Set the remaining fireek aside. Fasten the neck skin to the back of each bird with a skewer and close the breast openings by lacing them with skewers or sewing them with heavy white thread. Truss the birds by tying their legs together and bT 1: the skins with the remaining 4 tablespoons of butter.
Place the pigeons, breast side up, in a heavy 4 to 5 quart casserole and pour in the water. Bring to a boil on top of the stove, cover tightly and braise in the middle of the oven for 45 minutes. Baste the pigeons with the liquid in the casserole, and continue braising for 1 hour longer. To test for doneness, pierce the thigh of a bird with the point of a small, sharp knife. If the juices that run out are slightly pink, cook for another 5 to 10 minutes.
A half hour or so before the pigeons are done, bring the chicken stock to a boil in a 2 to 3 quart saucepan over high heat. Stirring constantly, add the reserved fireek mixture and bring to a boil again. Reduce the heat to low, cover tightly, and simmer for 30 minutes, or until the grains are tender and have absorbed all the liquid.
To serve, arrange the pigeons on a heated platter and remove the trussing strings and skewers. Moisten the pigeons with the liquid remaining in the casserole, and garnish the platter with parsley. Fluff the fireek with a fork and serve it separately in a heated bowl.
Roast Pigeon and Goose Liver on Truffle Potatoes
3 Squab pigeons
Stewed Pigeon Recipe
6 x Pigeon Supremes (breasts)
More pigeon recipes available from: http://www.pigeonwatch.co.uk/recipes.htm