Pigeon with Mushrooms
A recipe using everything found in the country, healthy and delicious.
- Prepare: 20 Minutes
- Cook: 2 Hours
- Serves 4
- 4x Whole Pigeons
- 2oz Salted Butter
- 2x Tablespoons Olive Oil
- 2x Onions Sliced
- 8oz Mushrooms sliced
- 1x Apple (peeled, cored and sliced)
- 2x Tablespoons Cranberry Jelly
- 1x Bay Leaf
- 1x Pouch of Duck Broth
- 1x Cup of your favourite Cider
- 1x heaped dessertspoon Cornflour
- Pinch of Pink Himalayan Salt
- Pinch of Pink Peppercorns
Heat the butter and oil in a casserole pan and brown your Pigeons set these aside and keep warm, fry the onions adding the mushroom, apple slices, cranberry jelly, bay leaf salt and pepper. Place your pigeon on the mixture pour over your broth and cider, bring to the boil and simmer with the lid on for 2 hours. After this time drain off the liquid into a pan whilst on the heat stir in the cornflour to thicken this gravy pour this back over your bird and stir to warm through, a lovely warming casserole for a cold winters day.
