Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pigeon Pie
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- #31717
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
6 small pigeons, dressed, washed, pat dry
1 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons butter
2 tablespoons onion, chopped
8 whole cloves
1 carrot, sliced
2 tablespoons parsley, chopped
2 tablespoons celery, chopped
2 tablespoons flour
2 pastry shells, uncooked
directions
Tie legs and wings of the pigeons together with string and close to the body. Sprinkle with the salt and pepper. Melt 2 Tbsp butter in pan and saute pigeons, searing them on both sides.
Cover them with water. Add onion, carrot, parsley, cloves, and celery. Cover and simmer until tender, about 3 hours.
Remove the pigeons and de-bone the meat. Mix flour to a smooth paste with remaining butter. Add this mixture to the broth of the pigeons. Bring to a boil.
Line a well greased pie pan with 1 shell. Add the meat and then the thickened broth. Cover it with the other pastry shell. Bake at 450 degrees F until nice and brown.
added by
jmstwn1607
nutrition data
Nutritional data has not been calculated yet.
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