Pigeon Pie
A savory pie featuring pigeon, eggs, and giblets.
Ingredients
- 4 pigeons Pigeons
- 2 tablespoonfuls Butter
- as needed Salt
- as needed Black pepper
- 2 Eggs
- from 4 pigeons Giblets
- 1/4 cup Water
- 2 tablespoonfuls Flour
- 1 prepared Pie crust
- 1 Egg
More recipes using Pigeon
Pigeons Cooked in Claret
Whole or quartered pigeons are slow-braised in a luxurious bath of claret wine and ghee until fall-apart tender. This historical Parsi recipe uses a unique technique of adding a pinch of baking soda to the wine reduction, helping to tenderize the meat while balancing the acidity of the rich sauce. The result is a succulent, dark, and savory dish best served with crusty bread or rice to soak up the flavorful gravy.
Pigeon with Polenta or Rice
A classic dish of pigeon served with creamy polenta or flavorful rice, offering a taste of traditional Indian cuisine.
Instructions
- 1Clean, wash, and cut the pigeons into quarters. Wipe them dry.
- 2Fry the pigeon pieces lightly in butter. Season generously with salt and pepper.
- 3In a greased pudding-dish, lay some pieces of pigeon in the bottom. Cover with a mixture of chopped eggs and the giblets, which have been boiled tender in a little water and then minced.
- 4Add more pigeon and another layer of the force-meat (mixture of eggs and giblets). Stir 2 tablespoonfuls of butter, rolled in flour, into the hot water in which the giblets were boiled. Season and pour enough into the pie to half cover the birds. Cover with a thick crust with a slit in the middle.
- 5Preheat oven to 350°F (175°C). Bake for 1 hour. Glaze with beaten egg just before it is taken from the oven.
You Might Also Like
Beef Steak and Pigeon Pie
A hearty Victorian-era savory pie combining beef steak and pigeon with oysters, onions, and lime in a rich gravy, all encased in pastry. This Anglo-Indian recipe creates a complex, flavorful pie perfect for special occasions.
Pigeons in Savoury Jelly
Elegant Victorian-era dish of roasted stuffed pigeons set in a savory aspic jelly, perfect for a cold buffet or special occasion presentation.
Pigeons in Savoury Jelly
Roasted pigeons set in a clear savory aspic jelly, creating an elegant cold dish perfect for dinner or supper. The birds are arranged breast-down in a mold, covered with jelly, and turned out to reveal a beautiful presentation garnished with parsley and chopped jelly.
Pigeons Cooked in Claret
Whole or quartered pigeons are slow-braised in a luxurious bath of claret wine and ghee until fall-apart tender. This historical Parsi recipe uses a unique technique of adding a pinch of baking soda to the wine reduction, helping to tenderize the meat while balancing the acidity of the rich sauce. The result is a succulent, dark, and savory dish best served with crusty bread or rice to soak up the flavorful gravy.