Kentish Pigeons in A Pot with Plums

Kentish Pigeons in A Pot with Plums

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Fruit is widely used in savoury recipes in Kent and the delicate, slightly sharp flavour of plums goes well with game. Pigeons are widely available in early autumn, when plums are at their best.
Servings: 4
Calories: 161


  • 1 oz butter
  • 1 tbsp vegetable oil
  • 4 young pigeons prepared
  • 2 tsp plain wholemeal flour
  • 1 medium onion skinned and chopped
  • 2 cloves
  • 1 tbsp chopped fresh mixed herbs such as
  • rosemary sage, thyme, or 1 tsp dried
  • 4 floz port
  • 1 lb purple plums stoned and halved
  • salt and pepper
  • freshly grated nutmeg


  • Heat the butter and oil in a large frying pan. Coat the pigeons lightly in the flour, shaking off any excess, then add to the pan and fry, turning occasionally, until lightly browned on all sides. Transfer to an ovenproof casserole.
  • Stir the onion into the frying pan and fry gently until beginning to soften. Spoon over the pigeons, then sprinkle the cloves and herbs over the top.
  • Stir the port into the frying pan, bring to the boil, then pour over the pigeons. Arrange the plums over the top. Cover tightly and bake at 170°C (325°F) mark 3 for 1 1/2 hours, until the pigeons are tender.
  • Transfer the pigeons and plums to a warmed serving platter. Boil the juices for 2-3 minutes to thicken them and concentrate the flavour. Season to taste with salt, pepper and nutmeg, then pour over the pigeons. Serve at once.
Calories: 161 kcal
Carbohydrates: 17 g
Protein: 2 g
Fat: 10g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 16 mg
Sodium: 53 mg
Potassium: 232 mg
Fiber: 2 g
Sugar: 12 g
Vitamin A: 656 IU
Vitamin C: 14 mg
Calcium: 17 mg
Iron: 1 mg
Cuisine British
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