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Pigeons Stuffed With Almonds And Raisins

Chicken.delights's picture
Ingredients
  Pigeons 4
  Rice 6 Ounce, cooked
  Onions 2
  Butter 1 1⁄2 Ounce
  Flaked almonds 3 Tablespoon
  Chopped herbs 1 Tablespoon
  Raisins 3 Tablespoon
  Sherry 3 Tablespoon
  Bacon slices 4
  Oil 3 Tablespoon
  Flour 1 Teaspoon
  Red wine 1⁄4 Pint
  Stock 1⁄4 Pint
Directions

GETTING READY
1) Soak the herbs and raisins in sherry
MAKING
2) Using a knife, chop 2 onions finely and slice some skinned onions
3) In a frying pan, melt 1 ½ ounces and saute the onion till soft
4) Fry the skinned sliced onion till golden brown
5) Add 8 tablespoons of the cooked rice to the onions and cook for a minute and remove to keep aside
6) Add the herbs and raisins to the rice
7) Stuff the pigeon with the rice mixture
8) Around each breast of each pigeon, tie a slice of bacon
9) In a frying pan, add some oil to heat
10) Add the pigeons and baste the pigeons with the oil
11) Then place the pigeons in a roasting pan
12) Roast in the oven for 35 - 40 minutes turning them every 10 minutes
13) In the last 15 minutes remove the bacon to roast the breast
14) Place the pigeons into a casserole to keep warm
15) Pour off any excess fat and into the remaining fat in the roasting pan, sprinkle in some flour
16) Blend the flour and the drippings well and then add the wine and stock
17) Stir to smoothen the sauce
18) Add in the seasoning and pour the sauce into a boat

SERVING
19) Serve the pigeons warm with the sauce served as an accompaniment

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Interest: 
Holiday
Ingredient: 
Poultry
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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