Recipes with Forest pigeons

Skovdue in Cantarel Frikassé

Frikassé: The canterelles are swirled in butter with the finely chopped shallots. Add white wine, olive oil and boil through. Add chopped parsley and mix with butter. Season with lemon juice, salt and pepper. Compote: Half plums of butter in butter. Seasone

Diced puff pastry with spinach, rosemary sauce and crispy celery

Lay the pusher with the chest downwards, make a cut along the back, and gently loosen the meat from the hull all the way around. Take care that the skin remains intact, preferably leaving no holes. Clean the spinach and blanch it in a small amount of water.

Pan Fried forest pigeons

Rub the redecorated pigeons in-and outside with salt and pepper. Brown them well in the butter, possibly by some times. Pour the water on and let the pigeons simmer for about 1 hour or until tender. Frying time depends on the age of the duernes. Take the pi

Forest pigeons in pressure cooker

Rinse the pigeons in cold water and dry them well with paper towel. Rub them with salt and pepper to taste-also on the inside. Melt the butter in a thick-bottomed saucepan and Brown pigeons herein on all sides. Pour the broth at 25-30 minutes depending on pres

Skovdue with kokosris

The pigeons FRY and any feather residue is removed. The pigeons are boned, so you have the breast and thighs. Warm up the pan with oil and Brown breast and thighs on both sides. Put the pigeons in a heat-proof platter, season them with salt and pepper and plac

Fried skovdue breast with lightly smoked rielette of thighs served à la lobescoves with asparagus potatoes and strong tomatsky

Pigeons soigneres. Thighs cut of and sugar cured easily before being smoked. Put all ingredients over low heat, some gruel is ca. 2 hours. The thighs are taken up, the flesh picked by and touched to rielette along with a little of the herbs and the Fund/oily.

Skovdue with beans and cauliflower Gratin

Doves: Doves are seasoned with salt and pepper and then pulls in a small half an hour. Brown them in a pan with a little butter or oil. When they are golden on all sides, be they in a heat-proof dish and place in oven at 180 degrees for 10-12 minutes. Take the

Stuffed forest pigeons

The cleaned and dry forest pigeons rubbed with lemon, salt and pepper in-and outside. Filling: the filling stir together, in that order (possibly with finely chopped liver and heart from the pigeons), and filled in the pigeons. Put a bacon slice over fillin