| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Irish | Alcohol, Cookbook, Scot/irish, Wildfowl | 4 | Servings | |
INGREDIENTS
| British measurements | ||
| 2 | oz | Butter |
| 1 | T | Honey |
| 4 | Pigeons, oven-ready | |
| 5 | T | Single malt scotch whiskey |
| 2 | Nectarines, peeled & sliced | |
| 4 | T | Mango juice |
| 4 | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 103
Total Fat: 11.7g
Cholesterol: 30.5mg
Sodium: 1.8mg
Potassium: 162.9mg
Carbohydrates: 12.6g
Fiber: 1.3g
Sugar: 10.5g
Protein: <1g