by Big Guy » Fri Apr 20, 2012 12:17 pm
Here are a few of my favourites
Crock pot Pigeon
4 pigeons, cut into serving pieces
oil
1 can cream of mushroom soup
4 slices of bacon, chopped
1 onion , chopped
¼ cup red wine
½ cup uncooked rice
2 cloves garlic, chopped
2 Tbs. hot sauce
¼ tsp. oregano
salt
pepper
Brown pigeon pieces in oil. Transfer to crock pot. Add all ingredients. Cook on low 4-6 hrs.
Pigeon Casserole in Red Wine Sauce
• 4 ounces bacon, diced
• 1 ounce butter (50 g)
• 4 pigeons or 2 wood pigeons
• 4 medium onions, skinned and chopped
• 4 medium carrots, peeled and chopped
• 1 bay leaf
• 2 teaspoons chopped fresh parsley
• 1/4 teaspoon dried thyme
• salt & freshly ground black pepper
• 1 ounce flour
• 300 ml meat stock
• 100 ml red wine
Fry the diced bacon for 2 minutes, add the butter (I used 1oz of butter and a dash of olive oil) and the pigeons and brown quickly on all sides.
Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
Replace the birds, pour on the stock and the wine, bring to the boil and simmer very gently for 1 1/2 hours, until the birds are tender.
Serve with red currant jelly.
Pigeon with pecan dressing
4 whole dressed pigeons
½ cup white grape juice
¼ cup raisins
¼ cup onion, chopped
4 Tbs. Margarine
2 cups cornmeal muffins, crumbled
2 eggs, beaten
¾ cup chopped pecans
½ tsp. salt
¼ tsp. poultry seasoning
¼ tsp. pepper
Combine grape juice and raisins in a small bowl. Cover and refrigerate overnight. Saute onions in margarine. In a large bowl combine onions, crumbled corn muffins, eggs, pecans, salt, pepper, poultry seasoning, and raisin and grape juice. Mix well. Stuff pigeons with the mix, place in a 9x12 baking dish and bake at 350 for 1 ½ hrs. serve with wild rice.