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Tipsy Pigeons     HT    MC   British   65mins

Serves 4    Hot    Poultry  Game   Pork   Alcohol  Main course  Dairy Free   Eggless   Britain  Europe

 

Ingredients

8 Black Olives, pitted

5 tbsp Sherry

2 Oven Ready Pigeons, halved

2 tbsp Oil

1 Large Onion, sliced

175g/6oz Streaky Bacon, chopped

1 tbsp Plain Flour

300ml/10fl.oz. Chicken Stock

2 tbsp Brandy

Salt and Pepper

 

Instructions

 

1. Halve the olives and place in a bowl with the sherry. Leave to marinate for 2 hours.

 

2. Preheat the oven to 180C, 350F, Gas mark 4. Heat the oil in a large frying pan, add the pigeons and brown all over. Remove with a slotted spoon and transfer to an ovenproof casserole.

 

3. Add the onions and bacon to the pan and fry until golden. Remove with a slotted spoon and add to the casserole together with the olives and sherry.

 

4. Sprinkle the flour into the pan and cook, stirring for 1-2 minutes. Gradually add the stock, stirring all the time, and cook until thickened. Stir in the brandy.

 

5. Pour the sauce over the pigeons in the casserole, cover and bake in the centre of the oven for 45 minutes. Serve hot.



 

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

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