Name: Pot Roasted Pigeons
Yield: Serves 4
Ingredients: 50g/2oz butter; 100g/4oz pigeon or chicken livers, finely chopped; 50g/2oz hard sheep's cheese, such as Pecorino Romano or Sardo; 4 pigeons; salt and freshly ground black pepper; 4 tablespoons olive oil; 1 celery stick, finely chopped; 1 onion, finely chopped; 2 tablespoons tomato purée; 2 wine-glasses of Chianti Classico; 600ml/1 pint pigeon, chicken or game stock; 2 garlic cloves, finely chopped; 225g/8oz Arborio (short-grain) rice; a handful of fresh sage

Preparation info

Serves
4

Difficulty
Complex

Appears in

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.

Ingredients

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

Method

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

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