You are here

Shropshire Pigeon Casserole

admin's picture
Ingredients
  Pigeons 4 , plucked and drawn
  Butter 25 Gram
  Leeks 2 , sliced
  Cooking apples 2 , peeled, cored and diced
  Flour 30 Milliliter
  Dry cider 300 Milliliter
  Salt To Taste
  Pepper To Taste
Directions

Season the pigeons and fry in the butter, turning until golden brown on all sides.
Transfer to the Sol cooker.
Add the leek and apple to the pan and fry until brown.
Add the flour and stir until absorbed.
Slowly stir in the cider and bring to the boil.
Add seasoning and pour over the pigeons.
Cook for the recommended time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Slow Cooked
Interest: 
Everyday
Servings: 
4

Rate It

Your rating: None
4.22059
Average: 4.2 (17 votes)