Cooking With Game

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

    Jugged Pigeon.


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

    Jugged Pigeon.

    Post  Admin on Sat Aug 31, 2013 3:09 pm


    •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

    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.

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