Poultry and Game Recipes - Pigeons in Honey Recipe

  
 

Poultry and Game Recipes - Pigeons in Honey Recipe

Ingredients

Serve 4

  • 1 teaspoon coriander seeds, lightly crushed

  • 2 tablespoons clear honey

  • 2 onions, sliced

  • 300 ml/1/2 pint dry cider

  • 300 ml/1/2 pint chili vinegar

  • 4 oven-ready wood pigeons, halved lengthways

  • 25 g/1 oz butter

  • 2 tablespoons vegetable oil

  • salt and pepper

  • chopped parsley, to garnish

To serve:

  • sautéed mushrooms

  • celery julienne

Method:

  1. Mix the coriander, honey, onion, cider and vinegar in a large non-metallic bowl.

  2. Add the pigeons and leave to marinate for 8 hours or overnight. Drain, reserving the marinade, and dry well.

  3. 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.

  4. 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.

  5. Serve garnished with parsley, and accompanied by sautéed mushrooms and a celery julienne.