Recipe: Tasty Pigeon Fricassee

Pigeon Fricassee. Pigeon Fricassee I often do this recipe with chicken. My mother made this with pigeon on this occasion. Impressive, playful and delicious all at the same time, this jovial little pigeon is baked in a salt crust, to be carved at the table.

In portugal you generally can buy it in the supermarkets atleast, where my family lives you can. The sweetness of the glaze with the sharpness of the salad really compliment the rich game flavours of pigeon. Since fricassee is a cooking method, not a recipe, it can be applied to other types of meats, including lamb, rabbit, and frog legs, as well as fish, shellfish, and even vegetables alone. You can have Pigeon Fricassee using 14 ingredients and 12 steps. Here is how you cook it.

Ingredients of Pigeon Fricassee

1. You need 1 medium of onion.
2. Prepare 1 liter of water.
3. Prepare 1 pinch of salt.
4. It's 2 of whole pigeons.
5. It's 1/4 of chicken piece.
6. Prepare of Fricassee.
7. You need 1/4 tsp of sea salt.
8. Prepare 3 tbsp of white wine vinegar (Add more or less depending on taste).
9. You need 1 tbsp of olive oil.
10. It's 6 of garlic cloves (sliced). You can add more or less.
11. It's 2 of bay leaves.
12. You need 1/3 tsp of black pepper.
13. Prepare 1 tbsp of Lard.
14. It's 1/4 tsp of Cayenne chilli pepper.

Mushrooms (or other vegetables) take the place of the meat in vegetarian fricassee dishes. Historically, fricassee dishes were made with young pigeons or liver. The cooking game also means shaping a truly exceptional dish: Cream of foie gras and apple ravioli with pigeon fricassee. Cucinare la selvaggina vuol dire anche plasmare un piatto davvero eccezionale: Crema di foie gras con ravioli di mela e fricassea di piccione.

Pigeon Fricassee instructions

1. Add the water, onion and meat to a cooker pressure..
2. Cook for about 80-90 minutes. Its quite a tough meat so we cook it for longer..
3. Once you can open the cooker pressure. Remove the meat and let it cool down..
4. Save the stock to use in your cooking. Once cooled you can also freeze it to be used at a later date..
5. Once you can handle the meat, cut it into small pieces..
6. In a medium/or large frying or wok pan add the olive oil, lard, garlic and bay leaves..
7. Lightly fry until brown on a medium heat. Takes about 3-4 minutes..
8. Add the meat..
9. Then add the salt, chilli, vinegar and black pepper..
10. Fry for about 5 minutes, stirring often..
11. Check seasoning. Add more vinegar and salt if not to taste..
12. Serve with some warmed toasted bread..

Season the cavities of the pigeons with salt and freshly ground black pepper and place a sprig of thyme and a half a garlic clove inside each one. Find what to do today, this weekend, or in September. We have reviews of the best places to see in Pigeon Forge. See great recipes for Easy Clam fricassée, Chicken Fricassee too! The Maltese have a number of preparations for salt-cod, including a stew, fricassee, and in sfineg (see above).