Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Wood Pigeons in Beer.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Wood Pigeons in Beer.

    Post  Admin on Sat Aug 25, 2012 9:05 pm

    serves 4
    4 small wood pigeons
    30 ml (2 tbsp) vegetable oil
    25 g (1 oz) butter
    450 g (1 lb) onions, skinned and sliced
    45 ml (3 tbsp) plain flour
    20 ml (4 tsp) french mustard
    600 ml (1 pint) light ale
    20 ml (4 tsp) soft brown, sugar
    30 ml (2 tbsp) vinegar
    142 ml (5 fl oz) carton soured cream
    200 g (7 oz) can of pimientos, drained and thinly sliced

    1. Cut the backbone from each pigeon, leaving the rest of the bird whole. Heat the oil in a large flameproof casserole. Add the butter and when frothing brown the birds lightly on all sides. Remove the birds.

    2. Fry the onions until golden. Stir in the flour, mustard, ale, sugar, vinegar, salt and pepper. Bring to the boil, stirring.

    3. Return the birds to the casserole. Cover tightly and cook in the oven at 170°C (325°F) mark 3 for about 2} hours, or until tender. Serve the pigeon on a heated dish. Reheat the juices with the soured cream and pimientos. Spoon over the pigeons.

      Current date/time is Thu Jul 19, 2018 6:47 am