This is the eighth of our Saturday recipes.
Braised Pigeon with Whisky and Raisins.
50g/2oz butter or margarine
1 medium onion – finely chopped
6 rashers of bacon, rind removed and roughly chopped
2 pigeons
25g/1 oz plain flour
600ml/1 pint chicken liver stock
2-3 tablespoons whisky
50g/2oz raisins
Bouquet garni
Salt and pepper
2 slices crustless bread
Watercress sprigs
Heat the fat in a large, deep flameproof casserole, then gently cook the onion without colouring. Add the bacon and cook. Add the pigeons, saute until lightly coloured. Remove the pigeons and leave on one side. Mix in the flour to form a roux, add the stock a little at a time, stirring to make a thin sauce. (The whole quantity of stock may not be needed, but keep the liquid in case the dish needs topping up during cooking.) Stir in the whisky and raisins then return the pigeons to the casserole dish; they should be just covered with the liquid. Add the bouquet garni, making sure it is well immersed, then season to taste. Bring to the boil, cover and simmer for 2½ hours, or until tender.
When cooked, remove bouquet garni, then arrange on a salver. Place toasted bread triangles and watercress sprigs around the edge of the salver to garnish.
Serves four.
Recipe from Sarah Hall, Bramley, Hampshire.
Read Saturday recipe No 7 (winter bacon warmer).
Read Saturday recipe No 6 (mushroom pudding).
Read Saturday Recipe No 5 (lemon curd dumplings).
Read Saturday Recipe No 4 (autumn chicken stew).
Read Saturday Recipe No 3 (Yorkshire parkin).
Read Saturday Recipe No 2 (pheasant in cider).
Read Saturday Recipe No 1 (a relish, a sauce and a chutney).
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