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Pigeon with Mushrooms

A recipe using everything found in the country, healthy and delicious.

  • Prepare: 20 Minutes
  • Cook: 2 Hours
  • Serves 4
Ingredients & instructions

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.

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