Ingredients:
Like pheasant, pigeon is best when kept moist during cooking.
In this recipe, the birds are baked in their own individual "parcels" , sealing in all the whiskey and honey flavors.
Method:
Heat the butter, honey and a Tbsp of whiskey in a frying pan.
Add the pigeons and fry them gently for approximately 5 minutes, sealing them in a caramelized glaze.
Remove them from the pan, and wrap each pigeon in an individual foil parcel with nectarine slices, a Tbsp of mango juice and one Tbsp whiskey in each.
Bake at 3250F / 1600C / gas 3 for about 1 hour, or until the birds are tender.
Serve the foil parcels at the table - guests will enjoy opening the fragrant packages for themselves.
- 2 oz Butter
- 1 tb Honey
- 4 Pigeons; oven-ready
- 5 tb Single malt scotch whiskey
- 2 lg Nectarines; peeled & sliced
- 4 tb Mango juice
- 4 lg Squares of kitchen foil
Like pheasant, pigeon is best when kept moist during cooking.
In this recipe, the birds are baked in their own individual "parcels" , sealing in all the whiskey and honey flavors.
Method:
Heat the butter, honey and a Tbsp of whiskey in a frying pan.
Add the pigeons and fry them gently for approximately 5 minutes, sealing them in a caramelized glaze.
Remove them from the pan, and wrap each pigeon in an individual foil parcel with nectarine slices, a Tbsp of mango juice and one Tbsp whiskey in each.
Bake at 3250F / 1600C / gas 3 for about 1 hour, or until the birds are tender.
Serve the foil parcels at the table - guests will enjoy opening the fragrant packages for themselves.
