25 mins

Stewed Pigeons (Pigeons en Estouffade)
Ingredients for Stewed Pigeons (Pigeons en Estouffade)



Currently displaying quantities in US Imperial Measurements
How to Cook Stewed Pigeons (Pigeons en Estouffade)
- Wrap 2 rashers (slices) of streaky bacon around each pigeon and secure with cooking string. Melt the butter in a pan, add the pigeons and cook for 10 minutes until browned all over. Pour over the brandy and the wine, bring to the boil and cook for 2 minutes. Add the small pickling onions, beef stock and salt and freshly ground pepper to taste. Cover and simmer for 1 hour. Add the mushrooms and parsley and cook for a further 5 minutes.
- Transfer to a warmed serving dish, garnish with olives and thyme and serve immediately with Okra and Tomatoes.

If you don't have the time or inclination to make a beef stock, just use a stock cube in hot water. But think about making and keeping some stocks in the freezer - you'd be surprised the difference they make.

What To Eat Tonight

Lamb is sometimes thought of as "tough" meat but, properly cooked, it is one of the finest meats for both everyday and when entertaining.

Fish can be so easily spoiled by careless cooking, yet its delicate and light meat is so easy to get right if you have the right recipes.

These are the recipes that our editors have branded as being Top Choice. Perfect for one of many different reason, but always perfect!
Other Game Recipes

Venison in Huntsman Sauce is a real winter treat and is well worth the preparation time. Roast venison should always be served with a rich sauce.

Pheasant can be a tricky bird to get just right. It's a game bird, but nowhere near as gamey as goose or pigeon (for example).

There is culinary harmony between the combined flavours of poultry and bacon. This recipe makes the best use of that rapport through its simplicity