Pigeon Fricassee
Pigeon Fricassee

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pigeon fricassee. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

See great recipes for Five Herbal Pigeon Soup, The Yellow Desire!!!!! too! Pigeon Fricassee I often do this recipe with chicken. My mother made this with pigeon on this occasion.

Pigeon Fricassee is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Pigeon Fricassee is something that I have loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Pigeon Fricassee:
  1. Take 1 medium onion
  2. Take 1 liter water
  3. Get 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. Prepare 1 tbsp olive oil
  10. Prepare 6 garlic cloves (sliced). You can add more or less
  11. Take 2 bay leaves
  12. Take 1/3 tsp black pepper
  13. Make ready 1 tbsp Lard
  14. Prepare 1/4 tsp Cayenne chilli pepper

Season the cavities of the pigeons with salt and freshly ground black pepper and place a sprig of thyme and a half a garlic clove inside each one. 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.

Instructions 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.

See great recipes for Easy Clam fricassée, Chicken Fricassee too! The cooking game also means shaping a truly exceptional dish: Cream of foie gras and apple ravioli with pigeon fricassee. Cucinare la selvaggina vuol dire anche plasmare un piatto davvero eccezionale: Crema di foie gras con ravioli di mela e fricassea di piccione. The Maltese have a number of preparations for salt-cod, including a stew, fricassee, and in sfineg (see above). I maltesi hanno diverse preparazioni per lo stoccafisso, incluso stufato, fricassea e sfineg (si veda sopra).

So that is going to wrap it up with this special food pigeon fricassee recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!