Pigeon and Apple Casserole

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 pigeons
  • 1 oz butter
  • 1 small apple
  • 1 small onion
  • ½ oz flour
  • ½ pint cider
  • ½ pint stock
  • Salt and pepper
  • bay leaf, thyme and parsley


    Brown the pigeons in the butter and then cut them in half. Peel and slice the apple and onion, and brown them in the fat drained from the pigeons. Sprinkle in the flour, and cook and stir well for two minutes. Add the cider and stock and bring to the boil. Season well with salt and pepper and add the herbs. Put the pigeons into a casserole and pour over the liquid from the pan. Cover and simmer for two hours. Put the pigeons on a serving dish. Strain the liquid and boil quickly to reduce by half. Pour this sauce over the pigeons and garnish with fried apple rings and crisp bacon.