craigmosley
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| Sat Mar 24, 2007 10:55 pm STUFFED WILD PIGEON |
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STUFFED WILD PIGEON
6 young pigeons
Salt
2 soaked rolls
2 eggs, lightly beaten
1 tbsp. melted butter
1 tsp. chopped parsley
1/2 c. mushrooms (optional)
4 truffles, minced (optional)
1/4 c. butter
1 c. water
1/2 c. cream
1 tsp. salt
1 tbsp. flour
Clean pigeons well, wash and dry. Sprinkle with salt inside and out. To make stuffing: chop the heart, liver, and cleaned gizzard very fine. Mix with rolls, eggs, 1 tablespoon butter, parsley, mushrooms, and truffles if sued; stuff birds. Skewer openings or secure with picks, or sew up the opening. Melt the butter in pan and brown birds on all sides, then saute 1 1/2 hours, adding combined water and cream, a spoonful at a time. When birds are done, place on serving platter. Add salt to gravy and thicken with flour. |
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