• Welcome to Life In The Wilderness

    You are currently viewing the site as a guest and some content may not be available to you.

    Registration is quick and easy and will give you full access to the site and allow you to ask questions or make comments and join in on the conversation. If you would like to join then please Register
Wood Pigeons In Beer

Wood Pigeons In Beer

Ingredients:

  • 4 small wood pigeons
  • 30 ml (2 tbsp) vegetable oil
  • 25 g (1 oz) butter
  • 450 g (1 lb) onions, skinned and sliced
  • 45 ml (3 tbsp) plain flour
  • 20 ml (4 tsp) french mustard
  • 600 ml (1 pint) light ale
  • 20 ml (4 tsp) soft brown, sugar
  • 30 ml (2 tbsp) vinegar
  • 142 ml (5 fl oz) carton soured cream
  • 200 g (7 oz) can of pimientos, drained and thinly sliced

Method:

Cut the backbone from each pigeon, leaving the rest of the bird whole. Heat the oil in a large flameproof casserole. Add the butter and when frothing brown the birds lightly on all sides. Remove the birds.

Fry the onions until golden. Stir in the flour, mustard, ale, sugar, vinegar, salt and pepper. Bring to the boil, stirring.

Return the birds to the casserole. Cover tightly and cook in the oven at 170‚°C (325‚°F) mark 3 for about 2} hours, or until tender. Serve the pigeon on a heated dish. Reheat the juices with the soured cream and pimientos. Spoon over the pigeons.
Author
MacOne
Views
246
First release
Last update
Rating
0.00 star(s) 0 ratings

More resources from MacOne

Top