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Pigeons En Casserole

Lucy's picture
The pigeons en casserole is a cooked and oven roasted pigeon meat recipe. Prepared along with vegetables and strips of bacon, this pigeon casserole can be served with a savory rice and salad for a full meal.
Ingredients
  Pigeons/Squabs 1
  Bacon 1 Tablespoon
  Butter/Fat 3 Tablespoon
  Spanish onion 1
  Veal broth/Stock 1 Cup (16 tbs)
  Vegetables 1 Cup (16 tbs)
  Flour 1 Cup (16 tbs)
Directions

Clean and wash young pigeons and tie a strip of bacon around each one, or lard the breasts if preferred.
Place the butter or other fat in a casserole, slice a mild Spanish onion over the fat, arrange the pigeons on the onion in the casserole, cover the casserole and set over a low heat with an asbestos mat under the casserole to protect it from direct heat and to insure slow cooking.
Cook on top of the stove for fifteen minutes.
Add enough veal broth or white stock to half cover the pigeons and set in the oven (350° F.) to cook until tender (2-21/2 hrs.).
When nearly done, vegetables may be added.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted

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