English Pigeons
Recipe type: Poultry
Serves: 1
  • 1 pigeon per person
  • The Red Marinade; see * Note
  • onion; sliced
  • carrot; sliced
  • celery; chopped
  • butter
  • lean bacon strips
  • Brown Stock; see * Note
  • bouquet garni of herbs of your choice
  • salt, to taste
  • freshly-ground black pepper, to taste
  1. * Note: See the "The Red Marinade" and "Brown Stock" recipes which are included in this collection. Marinate the pigeon(s) for an appropriate time in The Red Marinade. Mix equal amounts of sliced onion, sliced carrot, and chopped celery, enough to make a 1-inch layer in a casserole. Steam in butter until soft. Line casserole with the leanest possible bacon, and spread steamed vegetables on top. Set birds on top, breast up, and pour on strained marinade, enough to come halfway up the birds. Barely cover birds with Brown Stock. Add a bouquet garni of fresh herbs of your choice, and season as desired. Simmer very slowly for about 1 1/2 to 2 hours for young birds, longer for older birds, until tender.
  2. Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY
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