Pigeon and Ayrshire Bacon

Preparation info
  • 4

    Servings
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

By Catherine Brown

Published 1990

  • About

Ingredients

  • 4 tablespoons oil
  • 4 × 12 oz (350 g) pigeons, trussed

Method

Cooking

Heat the oil in a casserole and brown the pigeons lightly. Remove, add the vegetables and toss for a few minutes. Add the bay leaf and thyme, and put the pigeons on top, breast side down. Season. Cover and cook slowly, preferably in a slow oven. Baste throughout the cooking and turn the pigeons onto their backs half-way through the cooking. Leave th