Pigeon with Peas

Pigeon with Peas

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Servings: 6
Calories: 665


  • 2 1/2 oz butter
  • 3 1/2 oz thick-cut bacon cut into strips
  • 8 shallots finely diced
  • 3 pigeons cut in half (ask the butcher to do this)
  • 3 floz white wine
  • 2 pint chicken stock
  • 1 bouquet garni
  • sea salt
  • freshly ground black pepper
  • 2.2 lb freshly shelled peas
  • 2 tsp unrefined brown sugar
  • 1 soft lettuce such as Batavia or butterhead
  • Webbs, finely sliced
  • 5 spring onions finely sliced
  • a bunch of mint finely chopped


  • Melt the butter in a large saucepan, add the bacon and shallots and cook until just golden, then remove from the pan with a slotted spoon. Add the pigeons and lightly brown all over on the outside.
  • Add the white wine, stock, bouquet garni and seasoning, then return the cooked bacon and shallots and bring to the boil. Simmer for 15 minutes.
  • Add the peas, sugar and lettuce, stir well and simmer for a further 15 minutes, turning the pigeons so that they cook evenly.
  • Add the spring onions for the final 2 minutes of cooking. Serve garnished with freshly chopped mint leaves.
Calories: 665 kcal
Carbohydrates: 42 g
Protein: 33 g
Fat: 40g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 124 mg
Sodium: 492 mg
Potassium: 1094 mg
Fiber: 12 g
Sugar: 18 g
Vitamin A: 2531 IU
Vitamin C: 80 mg
Calcium: 145 mg
Iron: 9 mg
Cuisine French
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