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Bagged Pigeons    HT  MC    60mins

Serves 4      Hot   Poultry  Game  Pork  Fruit  Alcohol  Main course  Gluten Wheat Free  Eggless

 

Ingredients

4 Young Pigeons

2 Cooking Apples, peeled, cored and chopped

2 Onions, chopped

2 teasp Dried Thyme

Salt and Black Pepper

8 Rashers Streaky Bacon

100g/4oz Butter

4 tbsp Olive Oil

120ml/4 fl.oz Red Wine (Check manufacture)

4 tbsp Redcurrant Jelly

Instructions

 

1. Heat the oven to 220C, 425F, Gas mark 7.  Cut the pigeons in half. Wipe them clean inside and out with a damp cloth or kitchen paper.

 

2. Coarsely chop the apple and onion. Place them in a bowl, then mix in the thyme and salt and freshly ground black pepper.

 

3. Rub the pigeons all over with salt and freshly ground black pepper. Top each pigeon half with a strip of bacon and secure with string.

 

4. Heat the half the butter and olive oil in a small, heavy frying-pan. Fry the pigeon halves over a steady heat for 5-10 minutes, until thoroughly browned. Dust 4 small roaster bags with flour.

 

5. Place half of the apple and onion mixture inside each roaster bag, taking care not to tear it. Place the 2 pigeon pieces in each bag on top of the apple and onion mixture and seal the bags with a wire tie or string. Place the bags in a roasting tin and make 1 or 2 tiny holes in each bag.

 

6. Place in the oven and roast for 20 minutes. Remove from the oven, slit open the bags and transfer the pigeon halves to a heatproof serving dish. Discard the strips of bacon. Pour any juices left in the bags into a small saucepan.

 

7. Test that the pigeon pieces are cooked by piercing the thickest part between the leg and the body with a small skewer or wooden toothpick. The juices should run clear. Keep them hot in a warm oven while you make the sauce.

 

8. Add the stock or wine to the juices in the saucepan. Bring to simmering point over a medium heat, stirring continuously.

 

9. Add the redcurrant jelly and when it has melted, whisk in the butter. Remove the pan from the heat. Season with a little more salt and freshly ground black pepper if necessary, spoon the sauce over the pigeon pieces and serve immediately.

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

   

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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