Passenger Pigeon Meal Recipes

PIGEON CASSEROLE IN RED WINE SAUCE

Steps:

• Fry the diced bacon for 2 minutes, add the butter (I used 1oz of butter and a dash of olive oil) and the pigeons and brown quickly on all sides.
• Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
• Replace the birds, pour on the stock and the wine, bring to the boil and simmer very gently for 1 1/2 hours, until the birds are tender.
• Serve with red currant jelly.

PASSENGER PIGEON MEAL

Steps:

• Boil potatoes in water and set aside to cool.
• Add hen, onion, garlic, celery and wine to potato water.
• Wrap spices in muslin cloth and knot. Put in kettle. Simmer for 45 minutes.
• Remove hen and set aside. Add soup vegetables to stock.
• Strip meat from neck and add back to soup along with giblets chopped finely.
• Sliced cold boiled potatoes and brown in a skillet with butter.
• After potatoes are browned remove from the skillet and brown the chicken. You may need to add more butter.
• Remove chicken from skillet and lightly sautee carrots and shallots.
• Serve soup, hen, carrots and potatoes.