| Keldons Cookery | https://www.keldons.com |
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 4 | whole | Pigeons |
Pigeons
Pigeons, (pronounced - PIJ-unz), stand as one of the oldest and most celebrated culinary game birds across classic French, British, and Mediterranean kitchens. Far distinct from city birds, wild wood...
|
|
| 1 | cup | Bread Crumbs |
Bread Crumbs
Bread Crumbs, (pronounced BRED KRUHMZ), are the ultimate crunch champions hiding in your kitchen pantry. Whether finely milled into dry sand, shredded fresh from crusty sourdough, or flaked into airy...
|
|
| 1 | large | Egg |
Egg
Egg, (pronounced - EG). Laid by hens, these versatile culinary essentials feature a nutrient-dense yellow yolk suspended in clear albumen protein within a protective calcium carbonate shell. Serving as the...
|
|
| 1/4 | cup | Milk » lukewarm |
Milk
Milk, (pronounced - milk), is the ultimate kitchen chameleon and the undisputed champion of the dairy aisle. Humans have been enjoying this creamy liquid since prehistoric times, turning it into...
|
|
| 3 | ounces | Bacon » diced |
Bacon
Bacon, (pronounced - BAY-kuhn). Salt-cured, pork belly strips infused with wood smoke deliver an unrivaled balance of rich fat, savory crunch, and deep umami. As heat slowly renders the layers...
|
|
| 1 | small | Onion » minced |
Onion
White Onion, (pronounced white UN-yuhn), is the pungent, razor-crisp allium that anchors Latin, Mexican, and classic American cooking. Draped in paper-thin snowy skins, these spheres deliver a clean, sharp bite...
|
|
| 1 | bunch | Parsley » chopped |
Parsley
Parsley, (pronounced - PAHR-slee). Boasting vibrant emerald fronds and a clean, peppery bite, this biennial herb is one of the most versatile culinary workhorses in global kitchens. Far beyond a...
|
|
| 1 | teaspoon | Marjoram |
Marjoram
Marjoram, (pronounced - MAHR-jer-uhm), is the gentle, sophisticated sweetheart of the Mediterranean herb garden. While frequently mistaken for its fiery cousin oregano, sweet marjoram offers a softer, floral bouquet accented...
|
|
| 1 | pinch | Sugar |
Sugar
Sugar (pronounced shoog-er) is the ultimate everyday companion for both sweet baking and savory balance, found in every single pantry across the globe. This classic granulated version consists of fine...
|
|
| 1/4 | teaspoon | Ground Nutmeg |
Ground Nutmeg
Ground Nutmeg, (pronounced - grownd NUHT-meg). Sourced from the inner kernel of the tropical nutmeg tree fruit, this warm, fragrant spice provides an unmistakably sweet, nutty, and woody aroma. Famed...
|
|
| 1/2 | teaspoon | Salt |
Salt
Salt (pronounced sawlt) is the absolute heartbeat of everyday home cooking, found on every single kitchen table across the globe. This fine, pre-ground table version is a pure mineral crystal...
|
|
| 1/4 | teaspoon | Pepper |
Pepper
Pepper (pronounced pep-er) is the undisputed king of the spice rack, sitting ready on almost every family supper table across the globe. This convenient, pre-ground version comes from dried peppercorn...
|
|
| 7 | tablespoons | Butter |
Butter
Butter, (pronounced - BUH-tur), is the beloved king of the kitchen that makes everything taste ten times better. It is produced by churning fresh cream or milk until the solid...
|
|
| 1 | medium | Rutabaga » peeled, chopped |
Rutabaga
Rutabaga, (pronounced - roo-tuh-BAY-guh), is a hardy, sweet-and-earthy winter root born from a historic cross between a wild cabbage and a purple-top turnip. Known widely across the United Kingdom and...
|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 15 Minutes | 20 Minutes | 35 minutes |
Directions:
Preheat oven to 375Β°F / 190Β°C / Gas Mark 5
Substitutions: For this recipe you can substitute Cornish game hens or squab for whole pigeons.
1. Prep: Clean 4 whole Pigeons thoroughly, then dice the internal hearts and livers to set aside for the filling.
2. Mix: Combine 1 cup of Bread Crumbs, 1 large Egg, 1/4 cup of Milk, 3 ounces of diced Bacon, and 1 small minced Onion in a mixing bowl to form a loose stuffing.
3. Season: Add 1 bunch of chopped Parsley, 1 teaspoon of Marjoram, 1 pinch of Sugar, 1/4 teaspoon of Ground Nutmeg, and the reserved diced hearts and livers to the stuffing mixture.
4. Stuff: Fill the cleaned pigeons with the prepared bacon stuffing and sew the cavities firmly closed using cooking twine.
5. Coat: Rub 1/2 teaspoon of Salt and 1/4 teaspoon of Black Pepper evenly over the outside of the stuffed birds.
6. Arrange: Place the seasoned poultry into a baking dish along with 7 tablespoons of Butter and 1 medium chopped Rutabaga.
7. Roast: Bake in your preheated 375Β° oven for 15 to 20 minutes until the meat is cooked through.
8. Baste: Spoon the melted butter and hot pan juices frequently over the birds while they roast to keep the meat juicy.
9. Test: Insert a meat thermometer into the thickest part of the bird to ensure it reaches 150Β°F to 160Β°F before serving.
10. Carve: Carve the hot birds and spoon the rich rutabaga juices generously over the top.
11. Shelf Life: Keep leftover roasted birds in a sealed container in the refrigerator for up to 2 days.
12. Feast: Savor every bite of this tender, herb-basted autumn roast.
Advertisement
Tested & True
For the best volume and texture in whipped cream, make sure the whipping cream is well chilled before you start. You can also chill the bowl and beaters for even better results. This simple hack raises the cream's ability to whip up nicely and hold its shape, making your desserts look and taste divine.
Advertisement
Quick Picks
Keldons Cookery © 1998 - 2026 All rights Reserved | Secured with SSL
Homemade Goodness. Cook what you eat. Love what you cook!