Pigeons En Casserole Recipe
The pigeons en casserole is a cooked and oven roasted pigeon meat recipe. Prepared along with vegetables and strips of bacon, this pigeon casserole can be served with a savory rice and salad for a full meal.
Ingredients
| Pigeons or squabs | ||
| Bacon | ||
| 3 tablespoons butter or other fat | ||
| Spanish onion | 1 | |
| Veal broth or white stock | ||
| Vegetables, as desired | ||
| Flour | ||
Directions
Clean and wash young pigeons and tie a strip of bacon around each one, or lard the breasts if preferred.
Place the butter or other fat in a casserole, slice a mild Spanish onion over the fat, arrange the pigeons on the onion in the casserole, cover the casserole and set over a low heat with an asbestos mat under the casserole to protect it from direct heat and to insure slow cooking.
Cook on top of the stove for fifteen minutes.
Add enough veal broth or white stock to half cover the pigeons and set in the oven (350° F.) to cook until tender (2-21/2 hrs.).
When nearly done, vegetables may be added.
Place the butter or other fat in a casserole, slice a mild Spanish onion over the fat, arrange the pigeons on the onion in the casserole, cover the casserole and set over a low heat with an asbestos mat under the casserole to protect it from direct heat and to insure slow cooking.
Cook on top of the stove for fifteen minutes.
Add enough veal broth or white stock to half cover the pigeons and set in the oven (350° F.) to cook until tender (2-21/2 hrs.).
When nearly done, vegetables may be added.
Chef
