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

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

4 young pigeons, drawn
Salt and pepper
Mint
Butter
1

Method

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 t