Jugged Pigeon is a traditional British recipe for stuffed pigeons cooked in beer and water. The full recipe is presented here and I hope you enjoy this classic British version of Jugged Pigeon.
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This recipe is based on one found in and 18th Century recipe from Mrs White's 'Good Things in England'. Like all recipes of the time no quantities were given, so I have redacted the recipe for the modern cook.
Ingredients:
4 whole pigeons, plucked and gutted
6 hard-boiled eggs
1/2 tsp freshly-grated nutmeg
1 tsp freshly-ground black pepper
80g breadcrumbs
60g suet zest of 1 lemon, finely shredded bouquet garni made by tying: bay leaf, parsley sprigs, thyme sprigs, section of celery stick, tarragon stems together
1 onion, coarsely chopped
450ml beer
600ml water
30g butter
30g flour
Sea salt to taste
Method:
Prepare a stuffing by mincing the egg yolks and suet together. Add the breadcrumbs, lemon zest, nutmeg and black pepper to the mixture and season with salt. Use this to stuff the pigeons and sew them closed.
You will now need a large heat-resistant jug or jar with a lid (this should not be too tight, to allow some steam to escape). Place the birds in this, add the onion, water and beer and the bouquet garni. Add the stopper and place in a saucepan of simmering water. Allow the birds to stew for at least two hours, take out from the water and remove the birds from the stew (but keep the sauce). Melt the butter in a pan, add the flour and cook then add the stewing liquor from the birds. Cook until thickened, then plate out and serve covered with the gravy.
Pour a 3cm layer of oil in a wok and heat to a low heat. Place the meat in this, creating an even layer (but don't put the pieces too close). Cook slowly, turning the meat occasionally, until the coating is golden brown and crisp all over.
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