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Poultry and Game Recipes -
Pigeons in Honey
Recipe
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Poultry and Game
Recipes
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Pigeons in Honey Recipe
Ingredients
Serve
4
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1 teaspoon coriander seeds, lightly crushed
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2
tablespoons clear honey
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2 onions, sliced
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300 ml/1/2
pint dry cider
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300 ml/1/2
pint chili vinegar
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4 oven-ready wood pigeons, halved lengthways
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25 g/1 oz butter
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2 tablespoons vegetable oil
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salt and pepper
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chopped parsley, to garnish
To serve:
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sautéed mushrooms
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celery julienne
Method:
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Mix
the coriander, honey, onion, cider and vinegar in a
large non-metallic bowl.
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Add the pigeons and leave
to marinate for 8 hours or overnight. Drain,
reserving the marinade, and dry well.
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Heat the
butter and oil in a large flameproof casserole. Add
the pigeons in 2 batches, seasoning them with salt
and pepper, and brown on both sides.
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Put all the
birds in the casserole and pour
over the
marinade.
Cover and cook in a preheated oven,
160°C
(325°F), Gas
Mark 3, for 1-1 1/4 hours until tender.
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Serve garnished with parsley, and accompanied by
sautéed mushrooms and a celery julienne.
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