Name: Pigeon and Ayrshire Bacon
Yield: 4 Servings
Cuisine: Scottish
Ingredients: 4 rashers Ayrshire bacon; salt and pepper; 1 stick of celery, chopped; 1 bay leaf; 1 sprig of thyme; 4 tablespoons oil; 4 × 12 oz (350 g) pigeons, trussed; 1 onion, chopped; 1 carrot, chopped

Preparation info

4
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

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

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Ingredients

Method

Cooking

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