Pigeons with Peas

Preparation info
  • Serves


    • Difficulty


Appears in

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


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