Pigeon Breasts with Mushrooms and Raisins

Preparation info
  • Serves


    • Difficulty


Appears in
Game Cookery

By Patricia Lousada

Published 1989

  • About


  • 8 pigeon breasts, (from 4 pigeons)
  • 450 g (1 lb


Soak the dried mushrooms in a few tablespoons of water for at least 30 minutes. Drain the mushrooms and strain the soaking water through a coffee filter. Soak the raisins in the wine for 30 minutes. Clean the fresh mushrooms by wiping with a damp cloth and slice into equal size pieces. Heat half the butter in a large frying pan, sauté the mushrooms, fresh and dried, with some salt and pepper un