Braised Pigeons W/ Crushed Wheat Stuffing Recipe

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Braised Pigeons W/ Crushed Wheat Stuffing
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Ingredients
11
Count
Nutrition
911
Calories
Total time
150
Minutes
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Ingredients:

  • 8 tbsp butter
  • pigeon chicken giblets, finely chop
  • 2 1/2 cups fireek bulgur wheat (coarsely crushed green wheat grains)
  • 1 1/2 tsp salt
  • 4 (1 lb) pigeons , oven ready or 4 (1 lb) doves or 4 (1 lb) young partridges or 4 (1 lb) baby pheasants or 4 (1 lb) quail or 4 (1 lb) woodcock or 4 (1 lb) grouse
  • 1 1/2 cups water, cold
  • 2 1/2 cups chicken stock, fresh or can
  • parsley sprig

Directions:

  1. Over moderate heat melt 4 tablespoons of the butter in a heavy 10 to 12 inch skillet.
  2. When the foam begins to subside, add the onions and the pigeon giblets and, stirring frequently, cook for 8 to 10 minutes, or until the onions are soft and light brown.
  3. Add the fireek, mint, 1 teaspoon of the salt and a few grindings of the pepper and stir for 2 or 3 minutes until the grains are coated with butter.
  4. Set aside.
  5. Preheat the oven to 350 degrees (F).
  6. Pat the pigeons thoroughly dry inside and out with paper towels and sprinkle their cavities with the remaining salt and a few grindings of pepper.
  7. Then stuff 5 tablespoons of the fireek mixture into the breast cavity and 1 tablespoon into the neck cavity of each pigeon.
  8. Set the remaining fireek aside.
  9. Fasten the neck skin to the back of each bird with a skewer and close the breast openings by lacing them with skewers or sewing them with heavy white thread.
  10. Truss the birds by tying their legs together and bT 1: the skins with the remaining 4 tablespoons of butter.
  11. Place the pigeons, breast side up, in a heavy 4 to 5 quart casserole and pour in the water.
  12. Bring to a boil on top of the stove, cover tightly and braise in the middle of the oven for 45 minutes.
  13. Baste the pigeons with the liquid in the casserole, and continue braising for 1 hour longer.
  14. To test for doneness, pierce the thigh of a bird with the point of a small, sharp knife.
  15. If the juices that run out are slightly pink, cook for another 5 to 10 minutes.
  16. A half hour or so before the pigeons are done, bring the chicken stock to a boil in a 2 to 3 quart saucepan over high heat.
  17. Stirring constantly, add the reserved fireek mixture and bring to a boil again.
  18. Reduce the heat to low, cover tightly, and simmer for 30 minutes, or until the grains are tender and have absorbed all the liquid.
  19. To serve, arrange the pigeons on a heated platter and remove the trussing strings and skewers.
  20. Moisten the pigeons with the liquid remaining in the casserole, and garnish the platter with parsley.
  21. Fluff the fireek with a fork and serve it separately in a heated bowl.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 911.32 Kcal (3816 kJ)
Calories from fat 547.06 Kcal
% Daily Value*
Total Fat 60.78g 94%
Cholesterol 473.71mg 158%
Sodium 1324.28mg 55%
Potassium 1282.54mg 27%
Total Carbs 8.05g 3%
Sugars 3.8g 15%
Dietary Fiber 0.65g 3%
Protein 86.61g 173%
Vitamin C 33.9mg 56%
Vitamin A 0.4mg 14%
Iron 37.5mg 208%
Calcium 89.2mg 9%
Amount Per 100 g
Calories 122.24 Kcal (512 kJ)
Calories from fat 73.38 Kcal
% Daily Value*
Total Fat 8.15g 94%
Cholesterol 63.54mg 158%
Sodium 177.64mg 55%
Potassium 172.04mg 27%
Total Carbs 1.08g 3%
Sugars 0.51g 15%
Dietary Fiber 0.09g 3%
Protein 11.62g 173%
Vitamin C 4.5mg 56%
Vitamin A 0.1mg 14%
Iron 5mg 208%
Calcium 12mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.2
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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