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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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An old recipe that is quite inexpensive if your hunter's been successful. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
6 pigeons, dressed and cleaned |
3 tablespoons bacon fat |
3 cups water, boiling |
1/4 teaspoon peppercorn |
1 small onion, peeled and thinly sliced |
1 carrot, peeled and sliced |
2 sprigs parsley |
2 stalks celery, chopped |
3 tablespoons flour, mixed with |
3 tablespoons butter, melted |
1 pie crusts, baked flat or 1 mashed potatoes |
Directions:
1. Truss and saute the pigeons in bacon fat until well-browned.
2. Place in a large pan, add water, peppercorns, onion, carrot, parsley and celery.
3. Simmer until tender, about 2 1/2 hours.
4. Remove pigeons, strain liquid and thicken with blended flour and melted butter.
5. Reheat pigeons in sauce, place in heated casserole dish and cover with baked pastry top or mashed potatoes (if you use mashed potatoes, broil briefly until golden).
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