Best Pigeon Pies With Bramble Gravy Recipes

Medieval Pigeon Pie image

Provided by English_Rose

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

10 pigeons, breasts
1 onion
1 celery rib
1 leek
1 carrot
4 tablespoons olive oil
4 ounces chicken livers
7 ounces pancetta lardons
7 ounces button mushrooms
7 ounces shallots, finely chopped
1 tablespoon tomato paste
2 1/2 cups game stock or 2 1/2 cups chicken stock
10 black peppercorns
1 sprig rosemary
10 sage leaves
1 pinch thyme
1 lb shortcrust pastry

Steps:

Cut the pigeon breasts into small pieces. Finely dice the onion, celery, leek and carrot.
Heat one tablespoon of olive oil in a frying pan over a moderate heat and fry the pigeon, chicken livers and pancetta in olive oil until lightly browned. Put into a pie dish.
Add a further tablespoon of the oil to the frying pan and fry the onion, celery, leek and carrot until golden, and then add this to the pie dish.
Fry the button mushrooms and shallots in the remaining oil and add to the pie dish.
Spoon tomato paste into the pan and cook for 1 minute. Deglaze the pan with the stock. Add the peppercorns, rosemary, sage and thyme to the stock, and bring to the boil.
Set the oven to 375°F Pour the stock over the meat in the pie dish.
Roll the pastry out to cover the pie and bake for 45 minutes. Serve immediately.

Nutrition Facts : Calories 2230.8, Fat 168.6, SaturatedFat 53, Cholesterol 571.2, Sodium 900.4, Carbohydrate 66.5, Fiber 5.9, Sugar 4.5, Protein 107

Pigeon Pie image

Provided by Molly53

Categories Wild Game

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 11

6 pigeons, dressed and cleaned
3 tablespoons bacon fat
3 cups water, boiling
1/4 teaspoon peppercorn
1 small onion, peeled and thinly sliced
1 carrot, peeled and sliced
2 sprigs parsley
2 stalks celery, chopped
3 tablespoons flour, mixed with
3 tablespoons butter, melted
1 pie crusts, baked flat or 1 mashed potatoes

Steps:

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).

Nutrition Facts : Calories 816.4, Fat 63.2, SaturatedFat 22.9, Cholesterol 204.3, Sodium 325.5, Carbohydrate 20.1, Fiber 2.2, Sugar 1.3, Protein 39.5