Cooking With Game

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

    Tipsy Pigeons.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Tipsy Pigeons.

    Post  Admin on Thu Mar 14, 2013 5:59 pm

    For 4 persons.


    8 Black Olives, pitted

    5 tbsp Sherry

    2 Oven Ready Pigeons, halved

    2 tbsp Oil

    1 Large Onion, sliced

    175g/6oz Streaky Bacon, chopped

    1 tbsp Plain Flour

    300ml/10fl.oz. Chicken Stock

    2 tbsp Brandy

    Salt and Pepper


    1. Halve the olives and place in a bowl with the sherry. Leave to marinate for 2 hours.

    2. Preheat the oven to 180C, 350F, Gas mark 4. Heat the oil in a large frying pan, add the pigeons and brown all over. Remove with a slotted spoon and transfer to an ovenproof casserole.

    3. Add the onions and bacon to the pan and fry until golden. Remove with a slotted spoon and add to the casserole together with the olives and sherry.

    4. Sprinkle the flour into the pan and cook, stirring for 1-2 minutes. Gradually add the stock, stirring all the time, and cook until thickened. Stir in the brandy.

    5. Pour the sauce over the pigeons in the casserole, cover and bake in the centre of the oven for 45 minutes. Serve hot.

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