Cooking With Game

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Cooking With Game

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


    Pigeon and Sausage Pie.

    Admin
    Admin
    Admin


    Posts : 1166
    Join date : 2008-09-14
    Age : 62
    Location : Bridgwater, Somerset.

    Pigeon and Sausage Pie. Empty Pigeon and Sausage Pie.

    Post  Admin Sat Aug 31, 2013 3:30 pm

    Ingredients

    3 pigeons

    seasoning

    4 hard boiled eggs

    parsley

    ¾ lb sausage meat

    chervil

    2 oz fat bacon

    stock

    Method

    Take meat from raw birds and put aside. Boil carcasses for about 5 hours to make a good jelly. Put layers of pigeon meat into a casserole dish, alternated with layers of sliced egg and raw sausage meat plus a little bacon, sprinkle with some finely chopped parsley and season. Continue until the dish is three-quarters full. Pour over enough of the strained stock to just cover and simmer in a slow oven for about 2 hours.

    When cold, remove any fat from the top and add the remaining stock, into which should be mixed a lot of fairly finely chopped parsley and chervil. Put in a cold place overnight to set.

    Serve with salad of lettuce, watercress and sliced orange.

      Current date/time is Thu Mar 28, 2024 11:43 pm