Pigeon and Mushroom Stew Recipe
Ingredients
| Pigeons | 3 | |
| Fat | 1 Tablespoon | |
| Stock or gravy- 2 cups | ||
| Mushroom catsup- 2 tablespoons | ||
| Mushrooms | 1/2 Cup (16 tbs) | |
| Cream | 2 Tablespoon | |
| Salt, pepper, cayenne- as required | ||
| Salt, pepper, cayenne- as required | ||
Directions
GETTING READY
1.Start by cleaning and cutting the pigeons into serving portions
MAKING
2.In a saucepan, sauté the pigeon pieces in fat, but make sure not to brown it
3.Now add stock or gravy, salt, pepper, cayenne, and mushroom catsup
4.Now simmer for 1 hour, or until tender
5.Then add mushrooms and simmer for 10 minutes more, and finally stir in the cream
SERVING
6.Serve over rice
1.Start by cleaning and cutting the pigeons into serving portions
MAKING
2.In a saucepan, sauté the pigeon pieces in fat, but make sure not to brown it
3.Now add stock or gravy, salt, pepper, cayenne, and mushroom catsup
4.Now simmer for 1 hour, or until tender
5.Then add mushrooms and simmer for 10 minutes more, and finally stir in the cream
SERVING
6.Serve over rice
Chef
