Ingredients:
Method:
Cut the backbone from each pigeon, leaving the rest of the bird whole. Heat the oil in a large flameproof casserole. Add the butter and when frothing brown the birds lightly on all sides. Remove the birds.
Fry the onions until golden. Stir in the flour, mustard, ale, sugar, vinegar, salt and pepper. Bring to the boil, stirring.
Return the birds to the casserole. Cover tightly and cook in the oven at 170‚°C (325‚°F) mark 3 for about 2} hours, or until tender. Serve the pigeon on a heated dish. Reheat the juices with the soured cream and pimientos. Spoon over the pigeons.
- 4 small wood pigeons
- 30 ml (2 tbsp) vegetable oil
- 25 g (1 oz) butter
- 450 g (1 lb) onions, skinned and sliced
- 45 ml (3 tbsp) plain flour
- 20 ml (4 tsp) french mustard
- 600 ml (1 pint) light ale
- 20 ml (4 tsp) soft brown, sugar
- 30 ml (2 tbsp) vinegar
- 142 ml (5 fl oz) carton soured cream
- 200 g (7 oz) can of pimientos, drained and thinly sliced
Method:
Cut the backbone from each pigeon, leaving the rest of the bird whole. Heat the oil in a large flameproof casserole. Add the butter and when frothing brown the birds lightly on all sides. Remove the birds.
Fry the onions until golden. Stir in the flour, mustard, ale, sugar, vinegar, salt and pepper. Bring to the boil, stirring.
Return the birds to the casserole. Cover tightly and cook in the oven at 170‚°C (325‚°F) mark 3 for about 2} hours, or until tender. Serve the pigeon on a heated dish. Reheat the juices with the soured cream and pimientos. Spoon over the pigeons.
