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Pigeons With Raisins
50 gm butter
3 tbl olive oil
4 x pigeons
100 gm raisins soaked in warm water for 30 minutes
4 lrg onions thinly sliced
1/2 tsp paprika salt and pepper
Heat the butter and oil in a frying pan and brown the pigeons well all over.
Transfer to a casserole dish.
Cook the onions in the hot fat until soft and golden brown.
Season with salt
pepper and paprika and add to the pigeons along with the drained raisins. Cover with a well fitting lid or sheet of foil. Heat gently on the simmering plate for a few minutes before transferring to the simmering ovenfor about 3 hours.
If using an electric ovencook at 150C for the same time.
Pigeon needs long slow cooking to tenderise it unless you know it is a young pigeon in which case it can be roasted. Most recipes these days remove the breast meat and use the remaining meat and bones to make a stock.
This recipe uses the whole bird one per person.
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