Pot Roasted Pigeons

Preparation info

  • Serves


    • Difficulty


Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

Pigeons are notoriously tough so I would take the trouble and money to order imported pigeons from a good game dealer. They need to be plump, well rounded and with a smooth skin. Reject birds with a prominent breast bone and concave breasts.


  • 4 pigeons
  • a handful of fresh sage
  • salt and freshly ground black pepper


Stuff the pigeons with the sage and season all over with salt and pepper. Heat the oil in a large flameproof casserole and brown the birds. Next add the onion. Cook for a couple of minutes, then stir in the celery and garlic. Add most of the stock, the wine, tomato puree and pigeon or chicken livers. Allow the wine to evaporate a little, then cover and simmer over a low heat for about 45 minute