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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
•½ 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 1½ 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.
•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
•½ 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 1½ 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.
