Cooking With Game

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

    Northumberland Pigeon Pie.


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

    Northumberland Pigeon Pie.

    Post  Admin on Fri Sep 18, 2015 3:26 pm


    8 oz of shortcrust pastry
    Two plump pigeons
    lb bacon
    lb mushrooms
    1 onion
    pint stock
    1 oz butter
    salt and pepper
    Tablespoon of flour
    A pinch of gravy salt


    Place the pigeons in a pan, cover with a pint of water, season with salt and pepper and simmer for an hour and a half. Save water. Place pigeons in pie dish.

    Slice onion and mushrooms, cut up bacon and fry them together in the butter.
    Add them to the pigeon in the pie dish.

    If you are using meat of the pigeon only, use a pint of the water that the pigeons were cooked in to make the stock by adding a chicken stock cube, then thicken with tablespoon of flour, add a pinch gravy salt, to colour and pour over the pigeons.

    (If you have cooked the pigeons complete with bones, simply miss out the stock cube, strain, and use a pint of the liquid as your stock).

    Add stock to the pigeons. Cover with pastry, pop a couple of slits in the top, brush with egg mixed with milk and bake the pie for thirty minutes at, gas 6, 400F, 200C. or until crust is brown.

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