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| Scottish Pigeon Parcels W/ Whiskey And Honey Recipe |
Category: Beverages / Alcoholic
Rating:
N/A
Servings: 4
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Ingredients
1 british measurements
2 oz butter
1 tablespoon honey
4 pigeons; oven-ready
5 tablespoon single malt scotch whiskey
2 large nectarines; peeled & sliced
4 tablespoon mango juice
4 large squares of kitchen foil
Cooking Directions:
From: kneadles@esosoft.com (Hugs)
Like pheasant, pigeon is best when kept moist during cooking. In this recipe, the birds are baked in their own individual "parcels" , sealing in all the whiskey and honey flavors.
Heat the butter, honey and a Tbsp of whiskey in a frying pan. Add the pigeons and fry them gently for approximately 5 minutes, sealing them in a caramelized glaze. Remove them from the pan, and wrap each pigeon in an individual foil parcel with nectarine slices, a Tbsp of mango juice and one Tbsp whiskey in each.
Bake at 3250F / 1600C / gas 3 for about 1 hour, or until the birds are tender. Serve the foil parcels at the table - guests will enjoy opening the fragrant packages for themselves.
"Scotch Whiskey Recipes" : by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4 Posted to recipelu-digest by jeryder@juno.com on Mar 14, 1998
alcoholic,cookbook
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