6 servings

Makes 12 servings, 2/3 cup each.

Bring the master stock to the boil in a large pot and gently lower the clea ...

Poaching StockReduce red wine by one third. Add all other ingredients and s ...

StockPlace all ingredients in a pot and boil at least a few hours before yo ...

Recipe uses 3 wood pigeons, plucked and gutted, sea salt and crushed black ...

Preheat the oven to 200 C/400 F/gas mark 6 Mix together the butter, crushed ...

Recipe uses 1 sweet potato, peeled, grated , 1 tbsp extra virgin olive oil, ...

Bridez et flambez les pigeons assaisonnez-les. Faites-les dorer dans le beu ...

Recipe uses 1 pigeon, 1 tbsp olive oil, 3 garlic cloves, 15g/½oz fresh r ...

Remove the heads and feet from the pigeon. To butterfly, insert a sharp kni ...

Adapted from a Tyler Florence recipe (food network)

In a small pot bring the gandules and 3 c. of water to a boil. Cover, turn ...

In a large stockpot, large sufficient to hold all the pigeon pcs in 1 layer ...

Marinate the pigeon(s) for an appropriate time in The Red Marinade. Mix equ ...

Recipe uses 250ml/9fl oz red wine, 40g/1½oz coarse sea salt ...

Along with turkey shoots, pigeon shoots were a favorite sport in most colon ...

To make sofrito; chop all ingredients except sazon, rice, olives and beans ...

Heat oil in heavy saucepan. Add in onion and cook over medium heat till sof ...

This recipe was cooked by amateur chefs as part of the BBC's Step Up to the ...

A bit of sharp quince jelly is the finishing touch on this rich and tasty g ...

Put birds breast up on slices of bacon in a Dutch oven. Add in water, carro ...

Faites dorer les pigeons au beurre en cocotte en les assaisonnant. Mettez-l ...

Dust birds with seasoned flour, brush with beaten egg yolks, and cover with ...