Delicious And Healthy Roasted Pigeon
Roasted pigeon is a dish which is liked by majority of folks but the fact is the roasted pigeon dish should be delicious and healthy and in order to have delicious and healthy roasted pigeon dish one has to follow a recipe which is made by group of professional chefs because recipe made by professional chefs can contain these qualities like delicious and healthy dish.
On the other hand the recipes made by non professional peoples is far less in taste and they are not as healthy and sometimes harmful for the health because non professional people experiment too much by adding too much spices or sugar like stuff because they are struggling to make the taste by making use of natural ingredients.
Ingredients To Make Roasted Pigeon
Cooking time: 1 hour Serves 4
Plump pigeons (squabs) are excellent when roasted.Simmer the giblets in seasoned water to make the gravy. Mash the tender liver with 25 g/1 oz (2 tbsp) butter inside each of the 4 pigeons.Cover the birds with fat bacon rashers (slices).Roast just above the center of moderate to a moderately hot oven., 180 to 190 °C/350 to 375°F Gas mark 4 to 5 for 1 hour.
Just before the end of the cooking time spoon some of the fat from the roasting tin into a frying pan (skillet) and fry 4 slices of bread.Serve the birds on the bread ,which should first be spread with the liver mixture , .Garnish with game chips and serve red currant jelly or Cranberry sauce (recipe is given below)
Cranberry Sauce For Roasted Pigeon
Cranberries have been known as crane berries and bounce berries too for they bounce quite vigorously when ripe.Although this is regarded quite rightly,as an american inspired sauce,cranberries were known in Scotland many years ago.This sauce is now highly esteemed in many countries. Cranberry sauce is splendid mixer with most savory dishes.
Cooking time: 12 -15 minutes Serves 6-8
|175 g/6 oz|
450 g/1 lb
Put sugar,port wine and water into a saucepan.Heat until the sugar has dissolved,stirring.Add cranberries,cover the pan tightly and lower the heat.Cook for 10 to 12 minutes or until the berries cease ‘popping’.Serve hot or cold.
Prepare the sauce as above ;blend 1½ teaspoons arrowroot with an extra three tablespoons (4 tbsp) port wine.Blend with the cooked fruit mixture and stir over a low heat until thickened and smooth.
Cranberry and orange sauce: Add two tablespoons grated orange rind to the cranberries and use orange juice in place of port wine and water.
Cranberry and Beer Sauce:Use beer as the liquid in the basic sauce.This is a robust sauce that is excellent with cooked hare or venison
Apple And Cranberry Sauce:Use 225 g/8 oz (1/2 lb) cranberries and 225 g/8 oz (1/2 lb) peeled,sliced cooking (baking) apples in any of the recipes.