Cooking With Game

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


    Jugged Pigeon.

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    Join date : 2008-09-14
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    Location : Bridgwater, Somerset.

    Jugged Pigeon.

    Post  Admin on Sat Aug 31, 2013 8:09 am

    Ingredients

    •3 pigeons
    •1 teaspoon grated lemon rind
    •1 oz dripping
    •1 oz butter
    •2 onions, sliced
    •4 tablespoons flour
    •Bouquet garni
    •½ pt stock
    •6 cloves
    •¼ pt vinegar
    •3 whole allspice
    •½ pt red wine, cider or beer
    •½ teaspoon pepper
    •forcemeat balls
    •2 teaspoons salt
    Method

    Joint the meat and fry the pieces in the dripping until lightly browned. Put in a deep casserole with the onion and seasonings. Melt the butter in a pan and add the flour. Mix well and stir in the liquids. Stir until boiling and then pour over pigeons. Cover and cook in a slow oven for 4 – 5 hours.

    Serve with fried forcemeat balls and red current jelly.

      Current date/time is Sun Oct 22, 2017 5:00 pm