CookEat Recipe
Braised Pigeon with Peas
Whole pigeons browned over onion and prosciutto, gently braised and served with peas cooked in their strained juices.
Method
Steps
Step 1
Gather the ingredients: 2 professionally dressed farmed pigeons or squab, about 450–500 g each; 1 small onion, finely chopped; 40 g prosciutto, finely chopped; 1 tablespoon olive oil; 30 g butter; About 400 ml ready-to-use stock, added as needed; 400 g shelled peas; A little salt and black pepper.
Step 2
Use farmed pigeons supplied dressed for human consumption, with the heads, feet and internal organs removed. Pat dry without washing raw poultry. Put the finely chopped onion and prosciutto in a snug casserole with the oil and butter, then place the whole birds on top. Add a little salt and pepper as needed, remembering the prosciutto is salty.
Step 3
Cook over moderate heat, turning the birds to colour them on all sides, about 12–15 minutes. Add some stock, cover and simmer gently for about 35–50 minutes, turning occasionally and adding stock as needed, until tender and the thickest parts of both birds reach at least 82°C. Keep them warm while preparing the sauce.
Step 4
Strain the cooking juices and skim off excess fat. Put the strained sauce in a pan, add the peas and simmer for about 8–15 minutes until tender, adding a little hot water if needed. Return the pigeons briefly to the hot sauce to warm through, then arrange them on a serving dish with the peas around them. Divide each bird into two portions to serve. Water may replace the stock during the braise.
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