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Pigeon and beef casserole

This recipe for pigeon and beef casserole makes a dish that is good all year round, but particularly suited to winter evenings


If you find pigeon a bit chewy, cooking this game meat in a casserole will produce a more tender texture. This pigeon recipe is also perfect if you’ve ended up with an older pigeon.


  • 1 large onion, diced
  • 2tbsp olive oil
  • 2 cloves of garlic, chopped
  • 900g/2lb stewing beef, cubed
  • 8 pigeon breasts, halved
  • 50g/2oz flour
  • 3 large carrots, sliced
  • 2 sticks of celery, sliced
  • 225g/1/2lb mushrooms, halved
  • 1 tin chopped tomatoes
  • 1tbsp tomato purée
  • 275ml/1/2pt red wine
  • 1tbsp fresh rosemary
  • 2tbsp redcurrant jelly
  • 12 pitted prunes
  • Salt and pepper


  1. Fry the onion in olive oil until soft. Add garlic and fry for two minutes, then remove to a plate.
  2. Coat the beef and pigeon in flour and then brown in the remaining oil. Remove the meat to a plate and add the carrots, celery and halved mushrooms. Fry off for three minutes.
  3. Transfer the onion, meat and the rest of the ingredients to a casserole. Season well with salt and pepper.
  4. Put on the lid and pop into a pre-heated oven at 180°C/350°F/gas mark 4 for four hours. Check and stir occasionally. Serve with mashed potatoes and winter vegetables.