Pigeon and Mushroom Casserole

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 pigeons
  • 1 oz blitter
  • 8 oz stewing steak
  • 1 rindless rasher bacon
  • ½ pint stock
  • 2 oz mushrooms
  • Salt and pepper
  • 1 tablespoon redcurrant jelly
  • 1 tablespoon lemon juice
  • 1 tablespoon plain flour


    Cut the pigeons in half and brown them lightly in the butter. Put into a casserole with the steak cut in cubes and the bacon cut in pieces. Cover with stock and sliced mushrooms, and season with salt and pepper to taste. Cover and simmer for two hours. Mix together the redcurrant jelly, lemon juice and flour with a little water and stir this into the casserole. Simmer for fifteen minutes. Serve with plainly boiled or mashed potatoes.