Pigeon Pie

Name: Pigeon Pie
Ingredients: 6 pigeons, dressed and cleaned; 3 tablespoons bacon fat; 3 cups water, boiling; 1/4 teaspoon peppercorn; 1 small onion, peeled and thinly sliced; 1 carrot, peeled and sliced; 2 sprigs parsley; 2 stalks celery, chopped; 3 tablespoons flour, mixed with; 3 tablespoons butter, melted; 1 pie crusts, baked flat or 1 mashed potatoes

11 ingredients

5 steps

Ingredients

6 pigeons, dressed and cleaned
3 tablespoons bacon fat
3 cups water, boiling
1/4 teaspoon peppercorn
1 small onion, peeled and thinly sliced
1 carrot, peeled and sliced
2 sprigs parsley
2 stalks celery, chopped
3 tablespoons flour, mixed with
3 tablespoons butter, melted
1 pie crusts, baked flat or 1 mashed potatoes

Directions

1

Truss and saute the pigeons in bacon fat until well-browned.
2

Place in a large pan, add water, peppercorns, onion, carrot, parsley and celery.
3

Simmer until tender, about 2 1/2 hours.
4

Remove pigeons, strain liquid and thicken with blended flour and melted butter.
5

Reheat pigeons in sauce, place in heated casserole dish and cover with baked pastry top or mashed potatoes (if you use mashed potatoes, broil briefly until golden).