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.
Ingredients
- 4 whole Young pigeons, cleaned and halved (Can substitute with Cornish game hens or squab)
- 1 teaspoon Salt (For seasoning the birds)
- 0.5 teaspoon Black pepper, finely ground
- 2 tablespoons Ghee or lard (Can substitute with butter or vegetable oil)
- 1 cup Beef stock (Can use chicken stock as alternative)
- 15 ounces Petit pois (small sweet peas) with liquid (One standard can; can use frozen peas with 1/2 cup water)
More recipes using Pigeons
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.
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.
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.
Instructions
- 1If using whole pigeons, pluck feathers by plunging briefly in hot water (or purchase already cleaned). Singe any remaining pin feathers over a flame. Wash thoroughly in cold water 3-4 times. Pat dry and cut each pigeon in half lengthwise through the breastbone and backbone.
- 2Dredge the pigeon halves thoroughly with salt and finely ground black pepper on all sides. Allow to rest at room temperature for 1 hour to let the seasoning penetrate the meat.
- 3Heat the ghee or lard in a large, heavy-bottomed pan over medium-high heat until shimmering. Add the seasoned pigeon halves and fry until richly browned on all sides, turning occasionally, about 8-10 minutes total.
- 4Pour in the beef stock, reduce heat to low, and cover the pan. Allow to simmer gently until the pigeons are completely tender and cooked through, about 30-40 minutes. Check occasionally and add a little more stock or water if the liquid reduces too much.
- 5Pour the petit pois with their liquid over the tender pigeons. Heat through for 3-5 minutes until the peas are warmed. Taste and adjust seasoning if needed. Serve hot, spooning the peas and gravy over the pigeon halves.
