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Pigeon Pot

Pigeon Pot


  • 4 – 6 pigeon breasts
  • 1 – 2 oz sliced onion
  • ¼ pt cider
  • 1 small apple
  • ¾ pt stock
  • ½ oz flour
  • ¾ oz butter
  • bouquet garni


Wash and dry breasts.

Dip in seasoned flour.

Brown in butter in the casserole.

Remove and brown sliced onion and apple.

Sprinkle in flour, cook for a few minutes, and then add stock.

Bring to the boil, season and add bouquet garni.

Pour in cider and replace pigeon breasts.

Cover casserole tightly and cook for 2 – 3 hours in a slow oven.

Add a little diced bacon and sprinkle with parsley before serving.
Prince Amir o Kinjan
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