Pigeons with Peas

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This is a superb summer meal and you must use the freshest and crispest herbs and vegetables to appreciate its excellence.


  • 4 young pigeons, drawn
  • Salt and pepper
  • Mint
  • Butter
  • 1 onion, chopped
  • 5 fl oz (150 ml) Rhine wine
  • 5 fl oz (150 ml) stock
  • 1 lb (500 g) peas, shelled
  • 1 bunch spring onions, white bulb only
  • 2 lettuce hearts, quartered
  • Lemon juice
  • Lemon slices and mint leaves to garnish


Season the pigeons with salt and pepper. Stuff the body cavities with mint leaves, and brown the birds all over in butter. Transfer to a flameproof casserole.

Fry the onion in the remaining butter in the frying pan. Pour on the wine, reduce slightly, then add the stock. Pour over the pigeons in the casserole and cook on top of the stove for about 1 hour.

Fifteen minutes before the pigeons are cooked add the peas, spring onions and lettuce hearts.

To serve, arrange the peas and onions on a warmed dish, sit the pigeons on top and crown with the lettuce. Boil the cooking juices and reduce, stir in some lemon juice and pour over the pigeons. Garnish with lemon slices and mint leaves.