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Ingredients for 8 servings.
12 pigeon breasts
1 oz cooking fat
4 slices fat bacon
1 pint stock
3 large Spanish onions
seasoned flour
6 sage leaves, or 3 teaspoons chopped sage
Melt fat in the pressure cooker.
Wash and dry breasts and roll in seasoned flour.
Brown the breasts thoroughly in the fat.
Add sliced onions and brown lightly, then add sliced bacon.
Add seasoning, stock and sage.
Cook for 20 minutes in the pressure cooker. Serve with bread sauce, slices of puff pastry and broccoli.
This recipe is also satisfactory as a casserole dish.
Place browned pigeon breasts, onions and bacon in a casserole.
Pour over stock, add herbs and cook for 4 hours in a slow oven.
12 pigeon breasts
1 oz cooking fat
4 slices fat bacon
1 pint stock
3 large Spanish onions
seasoned flour
6 sage leaves, or 3 teaspoons chopped sage
Melt fat in the pressure cooker.
Wash and dry breasts and roll in seasoned flour.
Brown the breasts thoroughly in the fat.
Add sliced onions and brown lightly, then add sliced bacon.
Add seasoning, stock and sage.
Cook for 20 minutes in the pressure cooker. Serve with bread sauce, slices of puff pastry and broccoli.
This recipe is also satisfactory as a casserole dish.
Place browned pigeon breasts, onions and bacon in a casserole.
Pour over stock, add herbs and cook for 4 hours in a slow oven.
