Tuesday, June 07, 2005

Tired of pigeon poop?

Well grab your BB Gun and get shooting...and then make dinner. Here is a recipe for cooking pigeon! There will be more posted at a later time and date.

Pan-Roasted Rock Doves
Servings: 3

4 Tbsp All purpose flour
1/2 tsp Salt
1 tsp Ground Black pepper
6 Rock Doves, cleaned
2 Tbsp Butter
2 Tbsp Bacon drippings
1 C Dry white wine
1 1/2 C Veal or chicken broth
1 Tbsp Red currant jelly

Combine 2 Tbsp flour, salt & 1 tsp black pepper; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet. Gradually add 1/2 C wine, 3/4 C broth & jelly. Cover and cook over low heat 40 minutes. Remove doves and keep warm.

Combine 2 Tbsp flour, 1/2 C wine & 3/4 C broth, stirring until flour dissolves. Gradually add flour mixture to the pan drippings. Cook over medium heat, stirring constantly, until the mixture thickens. Serve the gravy with doves.

Thanks to David L. Shangle, BCE (Dalsh Consulting, Burr Ridge, IL) for the recipe!

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