Pigeon Fricassee
Pigeon Fricassee

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, pigeon fricassee. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pigeon Fricassee is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Pigeon Fricassee is something that I’ve loved my entire life. They’re fine and they look fantastic.

Since fricassee is a cooking method, not a recipe, it can be applied to other types of meats, including lamb, rabbit, and frog legs, as well as fish, shellfish, and even vegetables alone. Mushrooms (or other vegetables) take the place of the meat in vegetarian fricassee dishes. Historically, fricassee dishes were made with young pigeons or liver. Pigeon Fricassee I often do this recipe with chicken.

To get started with this recipe, we must first prepare a few components. You can have pigeon fricassee using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Pigeon Fricassee:
  1. Prepare 1 medium onion
  2. Take 1 liter water
  3. Prepare 1 pinch salt
  4. Get 2 whole pigeons
  5. Make ready 1/4 chicken piece
  6. Get Fricassee
  7. Prepare 1/4 tsp sea salt
  8. Get 3 tbsp white wine vinegar (Add more or less depending on taste)
  9. Get 1 tbsp olive oil
  10. Get 6 garlic cloves (sliced). You can add more or less
  11. Make ready 2 bay leaves
  12. Make ready 1/3 tsp black pepper
  13. Take 1 tbsp Lard
  14. Get 1/4 tsp Cayenne chilli pepper

Roasting is the best method of cooking pigeons. Serve them roasted with a delicious crispy crust, with the meat very slightly undercooked. Roasting pigeons is best done on a grill, having been previously salted thoroughly and then sprinkled with lemon. Remove most of the bones from the pigeon and poussin leaving the leg and wing.

Steps to make Pigeon Fricassee:
  1. Add the water, onion and meat to a cooker pressure.
  2. Cook for about 80-90 minutes. Its quite a tough meat so we cook it for longer.
  3. Once you can open the cooker pressure. Remove the meat and let it cool down.
  4. Save the stock to use in your cooking. Once cooled you can also freeze it to be used at a later date.
  5. Once you can handle the meat, cut it into small pieces.
  6. In a medium/or large frying or wok pan add the olive oil, lard, garlic and bay leaves.
  7. Lightly fry until brown on a medium heat. Takes about 3-4 minutes.
  8. Add the meat.
  9. Then add the salt, chilli, vinegar and black pepper.
  10. Fry for about 5 minutes, stirring often.
  11. Check seasoning. Add more vinegar and salt if not to taste.
  12. Serve with some warmed toasted bread.

Roasting pigeons is best done on a grill, having been previously salted thoroughly and then sprinkled with lemon. Remove most of the bones from the pigeon and poussin leaving the leg and wing. Marinate the pigeon and the poussin in wine, water, cognac and salt for a few hours or overnight. Remove from the brine and pat dry. Find what to do today, this weekend, or in January.

So that’s going to wrap it up for this exceptional food pigeon fricassee recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!