Pigeon with Gravy

Preparation info
  • serves


    (depending on size of pigeons)
    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

An inexpensive, sophisticated main course, easy to prepare with the added advantage that it leaves a little time for other things while the stock simmers. Good served with a swadge of the Celeriac Dauphinoise above, or another starchy accompaniment such as mashed parsnips, plus a pile of watercress alongside.

The basic method is translatable to any prime cut of poultry, game (especially hare) or red meat with sufficient related bones. Experiment with different gravy vegetables, spic