Pigeons With Grapes

Pigeons With Grapes

Ingredients :


50 g

2 teaspoons


225 g

200 ml

450 g

1 tablespoon

150 ml

plump, young pigeons

softened butter

grated orange rind

slices streaky bacon

button onions or shallots, peeled and whole

dry cider

seedless grapes, or white grapes, skinned and seeded


soured cream, or plain low fat yoghurt

orange wedges, to garnish

salt and pepper

Method :
  1. Beat the butter and orange rind together.

  2. Using half of it, place a small knob inside each bird.

  3. Season with salt and pepper.

  4. Wrap the pigeons in the bacon slices and tie around with twine.

  5. Fry the birds in a flameproof casserole over moderate heat for 15-20 minutes, turning them frequently.

  6. Pour off the fat and stir in the onions.

  7. Place the pigeons breast side up, pour on the cider, season with salt and pepper, bring to the boil and cover.

  8. Cook in the oven at 350oF (180oC), Gas 4 for 1 hour.

  9. Add the grapes, cover and cook for a further 20-25 minutes, or until the pigeons are tender.

  10. Remove the pigeons and keep them warm.

  11. Beat the remaining orange butter into the flour.

  12. Add to the sauce and simmer on top of the stove for 3-4 minutes, until the sauce thickens.

  13. Stir in the soured cream or yoghurt and adjust the seasoning.

  14. Pour over the pigeons and garnish with the orange wedges.

Serves 4

Note : Serve with potatoes boiled in their skins.

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