Ingredients Jump to Instructions ↓

  1. 4 oz raisins

  2. 3 tablespoonsful port

  3. 2 plump pigeons Salt Pepper

  4. 1 oz streaky unsmoked bacon plus

  5. 1 preferably thick-cut fatty rasher

  6. 3 oz (1 small) onion

  7. 3 leaves sage

  8. 1 oz walnuts

  9. 2 oz (1/2 medium) Cox apple

  10. 1/2 oz butter

  11. 1 tablespoonful oil

Instructions Jump to Ingredients ↑

  1. Directions Set the raisins to soak in 1 tablespoonful of the port; leave to absorb it for 15-20 minutes. Wash the pigeons inside and out, dry the outsides, and season moderately inside and out with salt and lightly outside with pepper. Cut off the rind and finely dice the bacon (use scissors). Peel and finely chop the onion; wash, dry, and finely chop the sage. Finely chop or coarsely crush the nuts. Peel and dice the apple. Pre-heat the oven to 425°F; prepare and put in the potatoes, which take 30 minutes. Fry the onion and bacon in the butter and oil over medium heat, turning constantly, for 2 minutes; add the apple and fry 2-3 minutes more or until the onion is soft. Add the sage and turn; add the port-soaked raisins, stir, and cook away most of the liquid. Stir in the nuts and remove from the heat. Stuff the pigeons, inserting the stuffing loosely; set them on a baking tray and cover the breast of each with half the rasher of fatty bacon. Roast for 10 minutes; remove the bacon and roast 3-5 minutes more, (They should be served while still rather rare.) Put them on a serving dish and make gravy from the pan juices quickly brought to the boil with the remaining 2 tablespoonsful of port and a very slight scattering of salt.


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