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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 JellyInstructions 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.
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