Wood Pigeons Appleround

Preparation info
    • Difficulty


Appears in
Game Cookery

By Patricia Lousada

Published 1989

  • About

Here at last is a recipe using the entire wood pigeon given to me by Caroline Hobhouse.


  • 1 young pigeon per person
  • 4-6 hunza apricots per pigeon, soaked in weak China tea
  • 350 g


Deprive the birds of life and feathers, and gut them. Season the cavity and put in 4-6 stoned apricots (saving the soaking liquor).

In a heavy casserole large enough to hold all the pigeons on end in one layer, brown the cubes of lean smoked bacon in a little oil, then sweat the garlic and enough chopped onions, carrots and celery to make a 2 cm (¾ inch) layer. Put in the birds. Pour ov