Monday, May 07, 2007

Pigeon Casserole Recipe

Pigeon Casserole

2 pigeons
1 oz (25 gm) butter
8 oz (225 gm) stewing steak
1 rasher of bacon
4 pint (300 ml) stock
2 oz (50 gm) mushrooms
salt, pepper
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 ml) redcurrant jelly
Half ounce (12 gm) plain flour
A little water

Cut the pigeons in half and fry in butter until browned. Cut the steak into cubes and dice the bacon. Place all three meats in a 4 and a half pint oval casserole dish and cover with stock, mushrooms and seasoning. Cover and cook for 2 hours at gas mark 4, 350F (180c). Then mix together the lemon juice, redcurrant jelly, flour and a little water and stir into the casserole. Return to the oven and cook for a further 15 minutes.

This recipe for Pigeon Casserole is courtesy of Lucky's Hillbilly cookbook, thanks!

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