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.

Summary

Health IndexAverageCuisine
CourseMethod

Ingredients

 Pigeons/Squabs1
 Bacon1 Tablespoon
 Butter/Fat3 Tablespoon
 Spanish onion1
 Veal broth/Stock1 Cup (16 tbs)
 Vegetables1 Cup (16 tbs)
 Flour1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1209 Calories from Fat 469

% Daily Value*

Total Fat 53 g81.7%

Saturated Fat 27.5 g137.3%

Trans Fat 0 g

Cholesterol 251.9 mg

Sodium 751.1 mg31.3%

Total Carbohydrates 132 g43.9%

Dietary Fiber 11.7 g46.8%

Sugars 7.2 g

Protein 53 g106.9%

Vitamin A 178% Vitamin C 63.1%

Calcium 12% Iron 83.9%

*Based on a 2000 Calorie diet

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.
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