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Find a Business or PersonPIGEONS
BAKED PIGEON WITH MUSHROOM SOUPSplit down the back and flatten breast. Wipe with a damp cloth inside and out. Season with salt and pepper. Put in a covered baking dish. Bake 1 hour, basting with melted butter. When done, heat 1 can mushroom soup and pour over. Bake 1/2 hour or more and serve. |
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HUNTER'S PIGEONPlace pigeons in a casserole with the white wine, peppercorns, salt, cloves, sage, lemon peel, and the olives oil. Cover casserole with aluminum foil and cook at 325 degrees for 3 hours. Serves 3. |
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PIGEON POT PIESimmer 2 dressed pigeons until tender in salted water. Remove bones and cut meat into pieces. In a separate kettle place 2 carrot, 12 large onion, 1 potato, all diced, and cook until tender in a minimum of water. When pigeons and vegetables are cooked, combine and place in a 3 inch deep baking dish, using most of the liquid. Top with Oven Biscuit Topping and bake at 375 degrees until biscuits are done, about 20 minutes. Serves 3. |
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PIGEONS ITALIENNESprinkle pigeons inside and out with salt, pepper, and flour. Heat olive or salad oil in skillet; add pigeons and brown on all sides. Add tomato sauce, beer, onions, and oregano. Bring to a boil. Cover and cook over low heat 30-45 minutes, or until tender. Before serving, stir in parsley. Serves 4. |
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POTTED PIGEONSClean and dress the pigeons, stuff and truss and place them upright in stew pan on the bacon slices. Add the carrot, onion, and a little parsley; cover with boiling water or stock. Cover the pot tightly and let it simmer 2-3 hours or until pigeons are tender, adding boiling water or stock as necessary. Make a sauce of the fat and flour and 2 cups of the stock remaining in the pan. Serve each pigeon on a thin piece of toast and pour gravy over all. Serves 6. |
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STUFFED WILD PIGEONClean pigeons well, wash and dry. Sprinkle with salt inside and out. To make stuffing: chop the heart, liver, and cleaned gizzard very fine. Mix with rolls, eggs, 1 tablespoon butter, parsley, mushrooms, and truffles if sued; stuff birds. Skewer openings or secure with picks, or sew up the opening. Melt the butter in pan and brown birds on all sides, then saute 1 1/2 hours, adding combined water and cream, a spoonful at a time. When birds are done, place on serving platter. Add salt to gravy and thicken with flour. |
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