Pigeon Pie

"An old recipe that is quite inexpensive if your hunter's been successful. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
2hrs 50mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Truss and saute the pigeons in bacon fat until well-browned.
  • Place in a large pan, add water, peppercorns, onion, carrot, parsley and celery.
  • Simmer until tender, about 2 1/2 hours.
  • Remove pigeons, strain liquid and thicken with blended flour and melted butter.
  • Reheat pigeons in sauce, place in heated casserole dish and cover with baked pastry top or mashed potatoes (if you use mashed potatoes, broil briefly until golden).

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