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.
Ingredients
- 4 whole Pigeons, cleaned (Can substitute with Cornish game hens or quail)
- 1 tsp Salt (For seasoning birds)
- 0.5 tsp Black pepper, freshly ground (For seasoning birds)
- 2 tbsp Butter (For roasting)
- 4 cups Savory aspic jelly, clear (Recipe No. 329 - use clear meat or poultry stock-based aspic)
- 0.5 cup Fresh parsley, curled (For garnish)
More recipes using Pigeons
Pigeons with Petit Pois
Young pigeons braised until tender and served with sweet petit pois in a rich gravy. A classic preparation that combines game bird with garden peas.
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.
Pigeon Doopiaja
A rich Indian curry featuring pigeons cut into pieces and slow-cooked with fried onions and aromatic spices until tender in a thick, flavorful sauce.
Instructions
- 1Clean the pigeons thoroughly, removing any remaining feathers and giblets. Pat dry with paper towels. Season inside and out with salt and pepper.
- 2Preheat oven to 400°F (200°C). Rub the pigeons with butter and place breast-side up in a roasting pan. Roast for 25-30 minutes until fully cooked and golden brown, basting occasionally with pan juices.
- 3Remove pigeons from oven and allow to cool to room temperature, about 30 minutes. This prevents the jelly from melting when added.
- 4Select a mold or deep dish large enough to hold all the pigeons. Arrange the cooled pigeons breast-side down in the mold, positioning them attractively as they will be inverted for serving.
- 5Prepare the clear savory aspic jelly according to recipe No. 329. While still liquid but cooled to lukewarm, carefully pour the jelly over the pigeons, filling the mold completely to cover the birds entirely. Tap gently to release any air bubbles.
- 6Carefully transfer the mold to the refrigerator and chill overnight or for at least 8 hours until the jelly is completely set and firm.
- 7To unmold, dip the bottom of the mold briefly in warm water for 10-15 seconds. Place a serving platter over the mold and quickly invert, allowing the jellied pigeons to release onto the dish with breasts facing upward. If needed, reserve some jelly before setting, chop it finely, and sprinkle around the dish. Garnish with curled fresh parsley.
