| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Irish | Cookbook, Scot/irish, Alcohol, Wildfowl | 4 | Servings | |
INGREDIENTS
| British measurements | ||
| 2 | oz | Butter |
| 1 | tb | Honey |
| 4 | Pigeons; oven-ready | |
| 5 | tb | Single malt scotch whiskey |
| 2 | lg | Nectarines; peeled & sliced |
| 4 | tb | Mango juice |
| 4 | lg | Squares of kitchen foil |
INSTRUCTIONS
From: kneadles@esosoft.com (Hugs) Like pheasant, pigeon is best when kept moist during cooking. In this recipe, the birds are baked in their own individual "parcels" , sealing in all the whiskey and honey flavors. Heat the butter, honey and a Tbsp of whiskey in a frying pan. Add the pigeons and fry them gently for approximately 5 minutes, sealing them in a caramelized glaze. Remove them from the pan, and wrap each pigeon in an individual foil parcel with nectarine slices, a Tbsp of mango juice and one Tbsp whiskey in each. Bake at 3250F / 1600C / gas 3 for about 1 hour, or until the birds are tender. Serve the foil parcels at the table - guests will enjoy opening the fragrant packages for themselves. "Scotch Whiskey Recipes" : by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4 Posted to recipelu-digest by jeryder@juno.com on Mar 14, 1998
A Message from our Provider:
“The real God: don’t settle for substitutes”