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Pigeon Breasts

Pigeon Breasts is a traditional Scottish recipe for pan-seared pigeon breasts poached in a red wine sauce. The full recipe is presented here and I hope you enjoy this classic Scottish dish of: Pigeon Breasts.

prep time

20 minutes

cook time

140 minutes

Total Time:

160 minutes

Serves:

4

Rating:

Tags : Herb RecipesGame RecipesFowl RecipesScottish Recipes

During the 18th, 19th and the early part of the 20th century dovecots were an integral part of many estates, farms and small-holdings. As a result pigeon meat was an integral part of the diet (just as it is in many parts of France to this day). It's a meat that's lost its importance these days, but pigeon breasts are a flavoursome and extremely filling kind of meat. Typically pigeon breasts are pan-fried and served with peas or lentils. But the following recipe comes from Scotland and the pigeon breasts are pan-fried before being poached in red wine and stock.

Ingredients:

4 pigeon breasts
6 tbsp butter
2 medium onions, finely chopped
2 tbsp flour
450ml red wine
400ml dark brown stock
2 tbsp parsley, finely chopped
2 bayleaves
3 tsp fresh thyme, chopped
salt, sugar and freshly-ground black pepper, to taste

Method:

Melt the butter in a deep oven-proof pan (or cast iron casserole) and add the pigeon breasts. Cook until the breasts are browned all over then remove and set aside. Add the onion to the pan and when browned sprinkle the flour over the top and stir in. Add the wine and stock, whisking all the while then return the pigeon breasts to the pan along with the herbs (except the parsley), salt, pepper and a little sugar.

Cove the pan and place in an oven pre-heated to 170°C. Cook slowly for two hours then adjust the seasonings, sprinkle the parsley over the top and serve with mashed potatoes or boiled rice.