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Bagged Pigeons    HT  MC    60mins

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



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



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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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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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