Steamed and Browned Pigeons

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 pigeons
  • 4 rindless rashers streaky bacon
  • 1 large onion
  • Salt and pepper


    This method can be used to make dry birds succulent. When they have been steamed, the birds can be browned under a grill or in the oven. Rub the pigeons with salt and pepper and tie two rashers of bacon over each bird. Steam them until tender together with the onion. When the birds are tender, brown them lightly under the grill or in the oven. Use the juices and pieces of onion in the steamer to make a rich gravy.