2 tbsp (25 g) 1 oz butter
2 young pigeons
1 small apple, cored and sliced
1 small onion, sliced
1 tbls (14 g) 1 1/2 oz flour (All purpose)
450 ml (3/4 pint) stock
2/3 cup (150 ml) 1/4 pt cider
salt pepper
1 bouquet garni
2 young pigeons
1 small apple, cored and sliced
1 small onion, sliced
1 tbls (14 g) 1 1/2 oz flour (All purpose)
450 ml (3/4 pint) stock
2/3 cup (150 ml) 1/4 pt cider
salt pepper
1 bouquet garni
for the garnish
fried apple rings
fried bacon rashers
fried bacon rashers
method
1. Melt the butter in a flameproof casserole or, heavy saucepan and brown the pigeons on all sides.
2. Remove them from the pan and cut in half.
3. Add the apple and onion to the pan and fry until lightly browned.
4. Sprinkle over the flour and cook, stirring well, for 2 minutes.
5. Gradually stir in the stock and cider and bring to the boil.
6. Add salt, pepper and the bouquet garni and return the pigeon halves to the casserole.
7. Cover and cook for 2 to 2 1/2 hours or until the pigeons are tender.
8. Transfer the pigeons to a warmed serving dish and keep hot.
9. Strain the cooking liquid and return it to the pan.
10. Boil briskly until well reduced, then pour it over the pigeons.
11. Garnish with fried apple rings and bacon rashers.
2. Remove them from the pan and cut in half.
3. Add the apple and onion to the pan and fry until lightly browned.
4. Sprinkle over the flour and cook, stirring well, for 2 minutes.
5. Gradually stir in the stock and cider and bring to the boil.
6. Add salt, pepper and the bouquet garni and return the pigeon halves to the casserole.
7. Cover and cook for 2 to 2 1/2 hours or until the pigeons are tender.
8. Transfer the pigeons to a warmed serving dish and keep hot.
9. Strain the cooking liquid and return it to the pan.
10. Boil briskly until well reduced, then pour it over the pigeons.
11. Garnish with fried apple rings and bacon rashers.
serving amount
serves 2 - 3
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