Cooking With Game

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


    Pigeons with Raisins.

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    Pigeons with Raisins.

    Post  Admin on Sat Aug 31, 2013 8:24 am

    Ingredients

    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
    Method

    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 Wed Oct 18, 2017 12:26 pm