Loading Search Bar...
READY IN 1 hr
25 mins
Stewed Pigeons (Pigeons en Estouffade) Recipe

Stewed Pigeons (Pigeons en Estouffade)

Graham

Recipe by  

Our favourite restaurant on the banks of the river Oise in France is called La Petite Rôtisserie (65, chemin de Halage, 95610 Eragny). A wood fire burns in a large brick fireplace where pigeon, quail or poussin (spring chicken weighing about 1lb - 450g) are gently spit-roasted.

For many, many years, I had avoided pigeon since my memories of it were as an extremely gamey meat that was, frankly, tough and chewy. However, emboldened by a fine bottle of St Estephe, I decided to give it a try at La Petite Rôtisserie and found it to be tender, tasty and mouth-wateringly delicious. So I asked the owner the secret and she said, quite simply, that regular basting to keep the pigeon moist was the trick.

Now I recognise that Pigeons en Estouffade (Stewed Pigeons) are not spit-roast, but the stewing method of cooking keeps them wonderfully moist and tender, so I recommend it to you - with or without a bottle of St Estephe!

      Preparation Time: 10 Minutes

      Cooking Time: 1 Hour 15 Minutes

Ingredients for Stewed Pigeons (Pigeons en Estouffade)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
8 rashers (slices)
streaky bacon
4
young pigeons (cleaned)
2 oz
butter
2 tablespoons
brandy
¼ pint
dry white wine
10
pickling onions
6 tablespoons
beef stock
 
salt and pepper
4 oz
button mushrooms
1 tablespoon
chopped parsley
12 - 16
green olives
3 sprigs
thyme

 

How to Cook Stewed Pigeons (Pigeons en Estouffade)

  1. Wrap 2 rashers (slices) of streaky bacon around each pigeon and secure with cooking string. Melt the butter in a pan, add the pigeons and cook for 10 minutes until browned all over. Pour over the brandy and the wine, bring to the boil and cook for 2 minutes. Add the small pickling onions, beef stock and salt and freshly ground pepper to taste. Cover and simmer for 1 hour. Add the mushrooms and parsley and cook for a further 5 minutes.
  2. Transfer to a warmed serving dish, garnish with olives and thyme and serve immediately with Okra and Tomatoes.


Graham GRAHAM'S HOT TIP:
If you don't have the time or inclination to make a beef stock, just use a stock cube in hot water. But think about making and keeping some stocks in the freezer - you'd be surprised the difference they make.
 
GRAHAM'S WINE RECOMMENDATION: GrahamA Grenache like Chateauneuf du Pape. Deep, full-bodied and a perfect partner to game and cassoulet.
Print Kitchen-Friendly View

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

282 Budget Family Meals
282 Budget Family Meals

Money is always a concern so our selection of recipes at budget prices is worth a visit. You don't have to sacrifice quality for quantity.

135 Vegetarian Recipes
135 Vegetarian Recipes

Not everybody is a carnivore. If you prefer vegetables, here's a selection that will give you a choice of some really stunning dishes.

55 Cocktail Parties & Finger Buffets
55 Cocktail Parties & Finger Buffets

No need to scratch your head and wonder how to cater for that cocktail party or finger buffet. Just check out our great selection

Other Game Recipes

Stewed Pigeons (Pigeons en Estouffade)
Stewed Pigeons (Pigeons en Estouffade)

For many, many years, I avoided pigeon since my memories of it were as an extremely gamey meat. However, I was to be proved wrong...

Rabbit with Mustard (Lapin à la Moutarde)
Rabbit with Mustard (Lapin à la Moutarde)

Rabbit with Mustard is one of the great traditional dishes of French cooking that came from the countryside peasant recipes of long ago.

Venison in Huntsman Sauce
Venison in Huntsman Sauce

Venison in Huntsman Sauce is a real winter treat and is well worth the preparation time. Roast venison should always be served with a rich sauce.

 

 
ALL RIGHTS RESERVED © 2025 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up