Recipes with pigeon
6 recipes
Crustade of Chicken & Pigeon
Crustade of chicken and pigeon: a medieval-style savory custard tart of tender poached game and chicken with mushrooms and raisins, set in a spiced egg-and-stock custard. Old English flavors in a pastry case.
Golden Pigeon with Winter Melon
I used Cornish Game Hens, but you could also use a cut up
chicken. If you can't get winter melon, watermelon will work. Winter melon is white, very mild tasting and a tad denser than watermelon. I think you could get away using something like Honeydew too.
Small Bird & Bacon Stew with Walnuts or Hazelnuts
Rustic game bird stew braised with bacon, mushrooms, toasted hazelnuts, and amber ale until falling off the bone. Served over crusty brown bread for a hearty British-style supper.
Gefuellte Tauben (Stuffed Pigeons)
Classic German stuffed pigeon with savory breadcrumb filling, bacon, herbs, and pigeon giblets, roasted with turnips until golden and tender.
A Grete Pye
No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite
often only two or three different kinds were suggested; change the meats suggested here if you wish.
Pigeon Peas & Rice Salad
Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.
Crustade of chicken and pigeon: a medieval-style savory custard tart of tender poached game and chicken with mushrooms and raisins, set in a spiced egg-and-stock custard. Old English flavors in a pastry case.
I used Cornish Game Hens, but you could also use a cut up chicken. If you can't get winter melon, watermelon will work. Winter melon is white, very mild tasting and a tad denser than watermelon. I think you could get away using something like Honeydew too.
Rustic game bird stew braised with bacon, mushrooms, toasted hazelnuts, and amber ale until falling off the bone. Served over crusty brown bread for a hearty British-style supper.
Classic German stuffed pigeon with savory breadcrumb filling, bacon, herbs, and pigeon giblets, roasted with turnips until golden and tender.
No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.
Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.
