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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Occasionarrow Weald of Kent Pigeon casserole
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Weald of Kent Pigeon casserole
Created by admin, Monday, 29 November 1999
Description
A slow cooking dish which is simple to prepare.

Ingredients
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Methods/steps

Ingredients

2 wild wood pigeons shallots

sliced spanish onions

carrots

peas

four rashers of streaky bacon

Notes

150 deg C, 300 deg F, gas mark 2, Aga - cool oven
Weald of Kent Pigeon casserole

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 12 Hours & 0 Mins

Pluck only the breasts of each pigeon and with a sharp knife slice away the four breasts (or buy prepared). Skin to leave four pigeon steaklets.

Beat with a rolling pin to tenderise and marinade in a Port and Gravy mix overnight.

Prepare the casserole dish with sliced spanish onions in olive oil, then the pigeon steaklets wrapped in bacon, then a mix of vegetables, finally top up with the gravy and port mix.

Simmer for 12 hours in a low oven.

Serve with new potatotes

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