| 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
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