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Recipe : Entry # 7195
Michael Williams
Recipe Title
Wild Pigeon Pie
Recipe Theme
Main Dishes
Joe Wheeler EMC
6 young wild pigeons
1 onion
2 tablespoons vegetable oil
1 tablespoon flour
1 bay leaf
1 sprig thyme
1 sprig parsley
pie pastry
Clean pigeons. Loosen the joints with a knife without separating them. Put into a stew pan with above ingredients and make a plain fricassee*. Let them cook until tender and season with salt and pepper. Cut the pigeons into small pieces about two inches in length. Prepare a vol au vent** pastry and fill a two-quart tin pan with pie pastry (always bake the under crust first). Pour in pigeons and gravy, cover with more vol au vent pastry and let bake in a 350 degree oven until the top crust is nicely browned. *a fricassee is meat, browned lightly, stewed, and served in a sauce made with its own stock.
**Puffed pastry