|
4
50 g
2
teaspoons
8
225 g
200 ml
450 g
1
tablespoon
150 ml
|
plump,
young pigeons
softened
butter
grated
orange rind
slices
streaky bacon
button
onions or shallots, peeled and whole
dry cider
seedless
grapes, or white grapes, skinned and seeded
flour
soured
cream, or plain low fat yoghurt
orange
wedges, to garnish
salt and
pepper |
Method :
-
Beat the butter and orange rind
together.
-
Using half of it, place a small knob
inside each bird.
-
Season with salt and pepper.
-
Wrap the pigeons in the bacon slices
and tie around with twine.
-
Fry the birds in a flameproof
casserole over moderate heat for 15-20 minutes, turning them
frequently.
-
Pour off the fat and stir in the
onions.
-
Place the pigeons breast side up, pour
on the cider, season with salt and pepper, bring to the boil and
cover.
-
Cook in the oven at 350oF
(180oC), Gas 4 for 1 hour.
-
Add the grapes, cover and cook for a
further 20-25 minutes, or until the pigeons are tender.
-
Remove the pigeons and keep them warm.
-
Beat the remaining orange butter into
the flour.
-
Add to the sauce and simmer on top of
the stove for 3-4 minutes, until the sauce thickens.
-
Stir in the soured cream or yoghurt
and adjust the seasoning.
-
Pour over the pigeons and garnish with
the orange wedges.
Serves 4
Note : Serve with potatoes boiled
in their skins.
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