This pigeon recipe is for a fairly slow-cooking casserole which has a sherry or Madeira twist to it
A casserole dish is a fantastic way to cook pigeon because the slow cooking, with plenty of liquid, makes for a more tender meat. It’s a particularly good recipe if you find pigeon to be a bit too chewy for your tastes.
This recipe serves 2
- 4 oven-ready pigeons
- 4 tangerines, peeled
- Butter for frying
- 2 shallots, peeled and chopped
- 1 onion, peeled and cut up
- 4 bacon rashers, cut up
- 110g/4oz small button mushrooms
- 1 tablespoon plain flour
- 110ml/4floz sherry or Madeira
- Teaspoon dried mixed herbs
- Salt and freshly ground black pepper
- Pre-heat the oven to 150°C/300°F/gas mark 2. Stuff the birds with a tangerine. Brown in butter and remove to a casserole. Sauté the shallots, onion and bacon until pale gold, add the mushrooms and cook for a few minutes.
- Sprinkle in the flour and then add the sherry or Madeira and cook until it thickens. Pour over the pigeons and sprinkle on the salt, pepper and herbs. Cook for two to three hours, or until tender.