Scottish pigeon parcels w/ whiskey and honey
4 Servings
Ingredients
| Quantity | 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 |
Directions
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