Pigeon Pot Country Style

Western.Chefs's picture

Sep. 16, 2011


Squabs 3 Large , cut in half
Lean beef rump 3/4 Pound (Cut In 6 Slices)
Flour 1
Butter 1/3 Cup (5.33 tbs)
Hard boiled eggs 3 , peeled and cut in half
Onion 1 1/2 Teaspoon , finely chopped
White of leek 1 1/2 Teaspoon , finely chopped
Chicken stock 1 3/4 Cup (28 tbs) (Good Quality)
Bouquet garni 1
Bay leaf 1 Large
Celery tops 2 (Green Celery Leaves)
Thyme sprig 1 Small
Parsley sprigs 8
Cloves 2
Pot 1 Teaspoon , crushed
Garlic 1 Clove (5 gm) , crushed
Worcestershire 1 Teaspoon
Peppercorns 8
Salt 1 Teaspoon
Grated hashish 2 Teaspoon
Pie crust mix 5 1/2 Ounce , prepared as directed (1/2 Box)


Dredge beef and squab halves in flour.

Brown in butter on all sides.

Arrange pigeons in deep pie dish.

Place a slice of beef over each half.

Top each with 1/2 hard-boiled egg.

In a separate saucepan slowly cook the onion and leek in the chicken stock.

Add the bouquet garni tied together with white kitchen thread, cloves, pot, garlic, Worcestershire, peppercorns and salt.

Pour over pigeons.

Add hashish.

Cover with a rich, flaky pie crust.

Make a few slashes on top to allow steam to escape.

Brush with cold milk.

Bake in moderate (3500) oven 35 to 40 minutes.


Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4