Cidered Pigeons
The breasts & legs of 4 pigeons
1 small onion & 6 cloves
1 lb dessert apples
1/2 pint cider
1 tsp ground coriander
Salt & pepper
3 tbsp single cream
Place the pigeon breasts & legs with the onion in a flamesproof casserole. Pour over the cider & marinate for 24 hours.
Peel & core the apples & add to the casserole, with the coriander, salt & pepper. Simmer gently for 2 hours.
Lift the meat from the casserole & allow to cool. Meanwhile, rub the apples through a sieve. Return the puree to the casserole, stir in the cream & season to taste.
Remove the meat from the breastbone & slice each wedge into three. Return the meat to the casserole & reheat gently for fifteen minutes.
Serve straight from the pan with creamed new potatos & minted peas.
Comments
Honestly,
Pigeons?! What next Baldrick, rat fricasee? :)
Posted by: Curtis | April 23, 2009 3:42 AM
I actually like the Rat-o-van. Simple!
Posted by: David | April 23, 2009 4:28 AM
I ate fried pidgeon in Iraq, good stuff those Iraqis had going, about the only thing. They used to cook it for us if we ordered it, right in front of us so we knew it was cooked of course. It was funny when they brought them through the gate at the FOB.
Posted by: Tait | April 23, 2009 5:11 AM
I'd be inclined to sample squab if I could find it out where I 'collect' doves(in season, of course) - the ones I tag here in Phoenix are not a food source. Unless, of course, the o-bugger and his congresscretins drive us all back to pre-20th century levels of prosperity... Then, I guess, the barbeque might have to accomodate flying rat.
Posted by: Kev | April 30, 2009 1:56 AM