Cooking With Game

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

    Pigeons with Raisins.


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

    Pigeons with Raisins.

    Post  Admin on Sat Aug 31, 2013 3:24 pm


    4 pigeon breasts
    12 small onions or shallots
    4 oz streaky bacon rashers
    2 3 oz raisins
    2 0z butter
    2 oz blanched and halved almonds
    pt jellied stock

    Cut bacon into small pieces and fry in butter in pan for 2 to 3 minutes. Remove and carefully brown pigeon breast. Place in casserole with bacon, season, and tip over stock, which should barely cover. Bring to the boil, cover tightly and cook for about 1 hours in a moderate oven.

    After half an hour add the onions, which have been browned in a pan. Soak the raisins in hot water and about 15 minutes before serving add them to casserole along with the almonds.

    Really good stock is essential in this recipe to make a nice sauce and, at the end of the cooking time, the gravy should be well reduced and sticky.

      Current date/time is Sat Feb 16, 2019 11:14 am