Yield: 4 Servings
|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