Cooking With Game

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


    Pigeon and Sausage Pie.

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    Pigeon and Sausage Pie.

    Post  Admin on Sat Aug 31, 2013 8:30 am

    Ingredients

    3 pigeons

    seasoning

    4 hard boiled eggs

    parsley

    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 Sun Jun 25, 2017 9:45 am