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Pigeon And Plum Casserole
25 gm butter
1 tbl vegetable oil
4 x pigeons dressed
2 tsp flour
1 med onion skinned and chopped
2 x cloves
1 x bouquet garni
150 x mI port
450 gm plums stoned and halved
1 x salt and pepper
1 x little grated nutmeg
Heat the butter and oil in a flameproof casserole.
Coat the pigeons in the flour and then fry them until browned on all sides.
Remove them to a warm plate.
Fry the onion in the casserole until softening return the pigeons to the pan and add the bouquet garni doves and port.
Arrange the plums over the top.
Cover with a tightly fitting lid.
Bring to the boil and then transfer to the simmering ovenfor about 2 hours until the pigeons are tender.
Transfer the pigeons and plums to a serving plate.
Boil the juices to thicken season with salt
pepper and nutmeg and pour over the pigeon.
Pigeons and plums are in season together and combine in this casserole to make a slightly sweet and sour mixture. The cooking time for the pigeons will depend on how young and tender they are.
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