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Braised Pigeons With Red Cabbage

Chicken.delights's picture
Ingredients
  Plump pigeons 3
  Butter 4 Ounce
  Bacon rashers 8
  Onions 3
  Red cabbage 1 Small (or 1/2 large)
  Strong stock 3⁄4 Pint
  Vinegar 1 Tablespoon
  Sugar 1 Teaspoon
  Cooking apples 4
  Red wine 2
Directions

MAKING
1) In a casserole, melt some butter and fry the pigeons till brown
2) Remove and keep aside to warm
3) Using a sharp knife, dice the bacon and slice the onions
4) In the casserole with the remaining butter, saute the bacon and onion till evenly browned
5) Meanwhile using a knife, slice the red cabbage thinly
6) Add the sliced cabbage to the pot and cook for a minute
7) Return the pigeons to the pan
8) Add in the stock, along with some salt, pepper, 1 teaspoon of sugar and vinegar
9) Using a sharp knife, dice the bacon and slice the onions
10) In the casserole with the remaining butter, saute the bacon and onion till evenly browned
11) Cover the casserole with a lid and place in the oven to cook for 45 minutes
12) Cut the pigeons to half and layer atop the red cabbage
13) Using a knife, slice the apples into rings
14) Into a frying pan, dab in 1 ounce of butter and fry the apple rings with some sugar sprinkled
15) Place an apple ring atop each pigeon

SERVING
16) Serve the pigeon with some brown gravy

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Poultry
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
4

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