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Clarissa Dickson Wright

Pigeon with Peas

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Potty!: Clarissa's One Pot Cookbook
Potty!

By Clarissa Dickson Wright

Published 2010

  • About

I always think this is a particularly suitable recipe for cooking pigeon because these birds can decimate your pea crop as anyone who has a garden or an allotment will know.

Ingredients

  • 2 pigeons, cut in half
  • 500 g (18 oz) shelled young peas, or use frozen

Method

Place the pigeons in a pot with the peas, butter, bouquet garni and seasoning. Put on a low heat, add the flour and moisten with the stock. Cover and cook gently, either on top of the stove or in a medium oven, preheated to 160°C/325°F/gas mark 3, for about 30-40 minut

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