Braised Pigeons

Recipe Ingredients

6		Pigeons - giblets removed,
		And reserved
2 oz	56g	Bacon or salt pork
3 1/2 tablespoons	52ml	Butter
		Salt - to taste
		Chicken broth
		Kitchen Bouquet
		Chopped fresh parsley
3 tablespoons	45ml	Flour
1 tablespoon	15ml	Red-currant jelly
1/2 cup	118ml	Heavy cream

Recipe Instructions

Truss birds and wrap breasts with bacon or salt pork. Brown birds and giblets in butter. Add a dash of salt, enough chicken broth to cover bottom of skillet, and enough Kitchen Bouquet to color lightly. Cover and simmer gently for about 1 hour, or until tender, adding more broth if necessary to prevent drying. Remove birds and keep warm; sprinkle birds with parsley. Measure cooking liquid and add enough more broth to make 2 cups; bring to a boil. Mix flour with a small amount of water until smooth, then add to boiling liquid and cook, stirring, until thickened. Add jelly and melt over low heat. Strain juices, discarding giblets. Add cream, adjust seasoning, and reheat to serving temperature.

This recipe yields 6 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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