Pigeon Recipes

Pigeon Breast Appetizer

Pigeon (or dove) breasts
Fresh orange juice
Bacon

Split and bone bird breast, saving remainder for soup broth. Marinate breasts in fresh orange juice overnight. Wrap each breast in a strip of bacon and fasten with a toothpick. (Duck breasts will need slicing into individual serving pieces.) Roast over open charcoal fire about 10 min or until bacon is cooked.

Baked Pigeon with Bacon

6 Pigeon
6 Bacon, slices
Salt & pepper to taste
Water

Wrap bacon slice around each de-boned Pigeon breast. Place in shallow baking dish and add salt and pepper. Add 1 cup water. Cover and cook at 350 degrees for 1 to 1-1/2 hours.

Pigeon and Mushroom Stew

3 Pigeons; cleaned, cut into Pieces
1 tb Fat
2 c Meat stock
2 tb Mushroom sauce
1/2 c Mushrooms
2 tb Cream
Salt, pepper, & cayenne

Cook breasts in fat for a short time, don't brown. Add salt, pepper, and cayenne to meat stock and mushroom sauce to taste. Simmer for about an hour, or until tender. Add mushrooms and simmer for 10 minutes. Add cream and heat. Arrange mushrooms around Pigeons on a hot platter.

Pigeon Pie

6 Pigeon or Dove breasts
1 Pie crust
1 md Onions; chopped
1/2 lg Green bell pepper; chopped
6 md Fresh mushrooms; sliced
5 tb Bacon fat or cooking oil
4 tb Flour
1/4 c Red wine
1/2 ts Garlic salt
1/2 ts Seasoned salt
1 ts Lemon pepper

Boil dove or pigeon in enough water to cover. Don't let boil down. Done when meat comes off the bone easily. Remove pigeons; reserve liquid. Saute onions and pepper in fat/oil. Remove from drippings. Make roux with flour and drippings. Add onions and pepper back to roux. Bring reserved liquid to boil, mix in roux, onions, peppers. Add mushrooms, dove/quail meat, wine, and seasonings. Simmer 30 minutes. Fill pie shell. Make top. Bake per instructions for closed pie.

Pigeon Breasts Stroganoff

12 -(up to) 24 Pigeon breasts
1 md Onion; chopped
2 tb Butter
1 cn (10.7-oz) cream of celery soup
1 cn (4-oz) mushrooms
1/2 c Sauterne
Oregano
Rosemary
Thyme
Salt and pepper
Kitchen Boquet (optional)
1 c Sour cream

Put pigeons in large baking dish. Saute onions in butter. Mix remaining ingredients, except sour cream. Pour over meat. Cover with foil and bake at 325 for 1 hour. Add sour cream and stir. Bake uncovered for 20 minutes. Serve over rice or noodles.

Dinner Table Pigeon Special

18 pigeon breasts
1 c Cheddar cheese; finely grate
1 md White onion; chopped
1 sm Carton sour cream
2 tb Flour
5 Ripe olives; diced
1 tb Pimentos
3 tb Butter
1 cn Cream of mushroom soup
1 Carrot; diced
ds Garlic salt
ds Onion salt

Brown the pigeon breasts in a dry smoker, using apple or cherry chips for flavor, for about 2 hours. (You may also simmer the breasts in a skillet until browned.)

Mix all the ingredients together to form a gravy. Place the breasts in a large glass casserole dish and pour the gravy over them.

Bake at 350F for 1 1/2 hours.

South of the Border Pigeon

12 Pigeons
Salt and pepper
Flour
4 tb Oil
1 cn (8-oz) tomato sauce
1/2 c Chopped onion
2 Green chilies; chopped
1/4 ts Garlic powder
1/4 ts Marjoram
1/4 ts Oregano
1/8 ts Cumin
Water
1 ds Worcestershire

Salt and pepper Pigeons and roll in flour. Brown in oil in large skillet. Add onions and Worcestershire; cook 2 minutes, stirring constantly. Add rest of ingredients with enough water to cover birds. Cover and simmer 90 minutes to 2 hours. This can also be cooked in a crock pot. Put the browned birds in pot. Saute onions with Worcestershire for 2 minutes and pour over birds. Add rest of ingredients. Cover and cook on low for 8-10 hours or on high for 6-8 hours.

Pigeon Delight

12 Pigeon breasts
3/4 c Light oil
4 c Poultry stuffing
2 ts Dried parsley flakes
1 ts Paprika
1 ts Salt
2 ts Black pepper; freshly ground
1 ts Garlic; minced
1/4 ts Oregano
3/4 ts Ground French thyme
1/2 c Butter; melted

Preheat oven to 350 degrees F. Grease a large shallow casserole dish. Wash Pigeon breasts in cold water; dry thoroughly with paper towels. Rub each dove with oil and salt lightly. Mix poultry stuffing with seasonings and butter. Place a layer of the stuffing in casserole dish; place dove breasts in casserole. Sprinkle remaining stuffing on top of dove. Bake at 350 degrees F. for about 45 minutes. If casserole browns too rapidly, place foil over the top. Yield: 6 servings.