Pigeon with Mushrooms
A recipe using everything found in the country, healthy and delicious.
Pigeon with Mushrooms
A recipe using everything found in the country, healthy and delicious.
- Serves: 4
- Prepare: 20 Minutes
- Cook: 2 Hours
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE GAME?
It’s no secret that despite living a free-range life, game is reared primarily for sport. In the west country, we are surrounded by estates that do this and so manage the eco systems that support a bounty of flora and fauna in the area. Our game is harvested by people licensed to do so and only during ‘designated’ seasons.
Ingredients
- 4x whole pigeons
- 2oz salted butter
- 2x tbs olive oil
- 2x onions sliced
- 8oz mushrooms sliced
- 1x apple (peeled, cored and sliced)
- 2x tbs cranberry jelly
- 1x bay leaf
- 1x pouch of duck broth
- 1x cup of your favourite cider
- 1x heaped dessertspoon cornflour
- pinch of pink himalayan salt
- pinch of pink peppercorns
Method
- Heat the butter and oil in a casserole pan and brown your Pigeons set these aside and keep warm, fry the onions adding the mushroom, apple slices, cranberry jelly, bay leaf salt and pepper. Place your pigeon on the mixture pour over your broth and cider, bring to the boil and simmer with the lid on for 2 hours. After this time drain off the liquid into a pan whilst on the heat stir in the cornflour to thicken this gravy pour this back over your bird and stir to warm through, a lovely warming casserole for a cold winters day.
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE GAME?
It’s no secret that despite living a free-range life, game is reared primarily for sport. In the west country, we are surrounded by estates that do this and so manage the eco systems that support a bounty of flora and fauna in the area. Our game is harvested by people licensed to do so and only during ‘designated’ seasons.
Frequently asked questions
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Typically, game meat is the flesh of land mammals or birds, that are hunted for food instead of being raised on a farm. Game meat includes, ‘small birds’ such as quail, ‘winged game’ such as woodcock, grouse or partridge, ‘ground game’ such as rabbit or hare and ‘large game’ such as venison.
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Most game is only available during the autumn and winter, during the shooting season, this is followed by the ‘closed season’ when shooting is no longer allowed, this is essential for protecting animals when they are breeding and rearing their young. However, some game does not have a ‘closed season’, these game meats include rabbit and pigeon. At Coombe Farm Organic we freeze our game meat, making it available to you the consumer all year round.
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Game meat is one of the healthiest meats available, it is very low in fat and cholesterol, generally higher in protein, and very lean as wild game are able to walk and roam freely, therefore not storing much fat.