Scottish pigeon parcels w/ whiskey and honey

Yield: 4 Servings

Measure Ingredient
British measurements
2 ounces Butter
1 tablespoon Honey
4 Pigeons; oven-ready
5 tablespoons Single malt scotch whiskey
2 larges Nectarines; peeled & sliced
4 tablespoons Mango juice
4 larges Squares of kitchen foil

From: kneadles@... (Hugs)

Like pheasant, pigeon is best when kept moist during cooking. In this recipe, the birds are baked in their own individual "parcels" , sealing in all the whiskey and honey flavors.

Heat the butter, honey and a Tbsp of whiskey in a frying pan. Add the pigeons and fry them gently for approximately 5 minutes, sealing them in a caramelized glaze. Remove them from the pan, and wrap each pigeon in an individual foil parcel with nectarine slices, a Tbsp of mango juice and one Tbsp whiskey in each.

Bake at 3250F / 1600C / gas 3 for about 1 hour, or until the birds are tender. Serve the foil parcels at the table - guests will enjoy opening the fragrant packages for themselves.

"Scotch Whiskey Recipes"

: by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4

Posted to recipelu-digest by jeryder@... on Mar 14, 1998

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