Medieval Pigeon Pie Recipes

PIGEON PIE

Pigeon Pie image

An old recipe that is quite inexpensive if your hunter's been successful. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Wild Game

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 pigeons, dressed and cleaned
3 tablespoons bacon fat
3 cups water, boiling
1/4 teaspoon peppercorn
1 small onion, peeled and thinly sliced
1 carrot, peeled and sliced
2 sprigs parsley
2 stalks celery, chopped
3 tablespoons flour, mixed with
3 tablespoons butter, melted
1 pie crusts, baked flat or 1 mashed potatoes

Steps:

Truss and saute the pigeons in bacon fat until well-browned.
Place in a large pan, add water, peppercorns, onion, carrot, parsley and celery.
Simmer until tender, about 2 1/2 hours.
Remove pigeons, strain liquid and thicken with blended flour and melted butter.
Reheat pigeons in sauce, place in heated casserole dish and cover with baked pastry top or mashed potatoes (if you use mashed potatoes, broil briefly until golden).

Nutrition Facts : Calories 816.4, Fat 63.2, SaturatedFat 22.9, Cholesterol 204.3, Sodium 325.5, Carbohydrate 20.1, Fiber 2.2, Sugar 1.3, Protein 39.5

More about "medieval pigeon pie recipes"

PIGEON PIE RECIPE - FORAGER - CHEF

May 25, 2019 A delicious pie inspired by Medieval cooking made from a ragu of cooked pigeons is the perfect way to get revenge on your barn pests. ...
From foragerchef.com

Put the pigeons, their offal, aromatics, a few sprigs of thyme and white wine into a stock pot, add water barely to cover, then cover the pot, bring to a simmer and cook on low for 2.5 hours or until the legs move easily from the pigeons. Meanwhile, toast the porcini in an oven until lightly browned and toasted, about 10 minutes at 350, then cool and reserve.
Remove the pigeons from the pot, and add the porcini to the stock. Cool the pigeons until you can handle them, then remove the skin and pick the meat, leaving the breasts whole. Reserve all the meat and offal. Meanwhile, begin reducing the braising liquid with the mushrooms until 2 cups remain. Remove the mushrooms then strain the stock and reserve both separately.
Render the bacon over medium-high heat until the fat starts to render, then add the leeks and cook until soft, stirring occasionally, about 10 minutes. Deglaze the pan with the cognac, cook for a few minutes more to remove the alcohol, and reserve.
Melt the drippings or lard in a pan, then add the flour when hot and cook until thick, whisking constantly. Gradually add the pigeon liquid until you get a very thick gravy, season to taste with salt and pepper. The sauce should look more like a binding agent for the filling as opposed to a sauce.

See details

1790S PIGEON PIE FROM THE LEGEND OF SLEEPY HOLLOW

Oct 27, 2023 Embark on a culinary time travel adventure with our 1790s Pigeon Pie from 'The Legend of Sleepy Hollow.' This Sleepy Hollow-inspired recipe takes you back to the 18th century, where classic ingredients and techniques create …
From underatinroof.com

See details

MEDIEVAL PIGEON PIE RECIPE- GAME OF THRONES FOOD RECIPES

Origin of Pigeon Pie Pigeon pie is a savory game pie made of pigeon meat and various other ingredients traditional to French cuisine and present in other European cuisines. It has been …
From culinaryphysics.blogspot.com

See details

JOFFERY'S PIGEON PIE FROM KING'S LANDING - THE STARVING …

Apr 19, 2016 Here’s What You Need. Flour: Forms the base for the pie crust, providing structure and texture.; Butter: Creates a rich and flaky crust when combined with flour.; Ice Water: Binds the dough together, ensuring it’s easy …
From thestarvingchefblog.com

See details

BBC - RADIO 4 WOMAN'S HOUR -PIGEON PIE

serves 6 12oz/350g puff pastry 6 pigeons, plucked and gutted salt and pepper 1 large carrot, thickly sliced 1 large onion, peeled and roughly chopped
From bbc.com

See details

MEDIEVAL PIGEON PIE | RECIPE FINDER

1. Cut the pigeon breasts into small pieces. Finely dice the onion, celery, leek and carrot. 2. Heat one tablespoon of olive oil in a frying pan over a moderate heat and fry the pigeon, chicken …
From recipe-finder.com

See details

PIGEON PIE RECIPE - LOVEFOOD.COM

To make the pigeon stock, fry off chopped onion, leek, celery, carrot and then add the pigeon carcass, cover with water and bring to the boil skimming off any impurities from the top of the …
From lovefood.com

See details

MEDIEVAL PIGEON PIE RECIPE - RECIPEOFHEALTH

Get full Medieval Pigeon Pie Recipe ingredients, how-to directions, calories and nutrition review. Rate this Medieval Pigeon Pie recipe with 10 pigeons, breasts, 1 onion, 1 celery rib, 1 leek, 1 …
From recipeofhealth.com

See details

FEED ME THAT! : SPICED CHICKEN & PIGEON PIE (SCOTTISH MEDIEVAL)

Preheat the oven to 350øF / 180øC / gas mark 4. Roll out the remaining pastry to make a lid. Dampen the edges, then fit it over the top of the pie. Seal the edges and make a steam-hole in …
From feedmethat.com

See details

MEDIEVAL PIGEON PIE

Put into a pie dish. Add a further tablespoon of the oil to the frying pan and fry the onion, celery, leek and carrot until golden, and then add this to the pie dish. Fry the button mushrooms and …
From topdish.com

See details

PIGEON PIE, VERSION 2.AWESOME – THE INN AT THE …

Jan 17, 2012 Medieval Pigeon Pie After ye pidgeons are made fitt to put into your pye season them with grose pepper, salt, mace & nutmeggs then lay ym into your Pot; you must have palatts ready boyld and cut into what bigness you like …
From innatthecrossroads.com

See details

MEDIEVAL PIGEON PIE - THE INN AT THE CROSSROADS

Pigeon meat is dark like duck, although not nearly so fatty. The silky texture of the meat is the real show stopper, wonderfully soft and tender, complimenting the light flaky pastry crust. Although …
From innatthecrossroads.com

See details

MEDIEVAL PIGEON PIE RECIPE - MAGGIE'S RECIPES

Medieval Pigeon Pie was a popular dish in medieval times and was often served at feasts and banquets.
From maggies-recipes.com

See details

MEDIEVAL PIGEON PIE RECIPES

6 pigeons, dressed and cleaned: 3 tablespoons bacon fat: 3 cups water, boiling: 1/4 teaspoon peppercorn: 1 small onion, peeled and thinly sliced: 1 carrot, peeled and sliced
From tfrecipes.com

See details

PIGEON {CHICKEN} PIES - COOKING IS MY SPORT

Apr 27, 2014 Thanks for posting. Quail or cornish hen would be closer to pigeon than chicken, but all were readily available in medieval times. Personally, I would’ve liked to see a pie recipe approximating a medieval recipe, with more …
From cookingismysport.com

See details

PIGEON PIE RECIPE WITH MUSHROOMS AND MADEIRA

Turn up the heat and add the Madeira, stirring to scrape any bits off the bottom of the pan. Stir in the flour, cook for 1 minute and then stir in the stock.
From greatbritishchefs.com

See details

PIGEON PIE - THE INN AT THE CROSSROADS

Oct 4, 2011 Although I used the suggested spices from a medieval pigeon pie recipe, I made mine much the same as a chicken pot pie, so it oozes with vegetables and a creamy sauce. Because of the richness of the pigeon, a …
From innatthecrossroads.com

See details

PIGEON PIE - REALLY NICE RECIPES

Method. Make the shortcrust pastry.; Peel and roughly chop the onion and carrot, roughly chop the leek and lightly crush the garlic in it’s skin. Heat 3 tablespoons of olive oil in a pan over a …
From reallynicerecipes.com

See details

CEREMONIAL "PIGEON" PIE RECIPE - BON APPéTIT

Apr 19, 2016 Preparation. Filling Step 1. Heat oil in a large skillet over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until onion begins to soften, 5–7 minutes.
From bonappetit.com

See details