LaVarenne » COOKING WITH GRANDMA CHRONICLES PART 84
Roast pigeon with thyme, raspberries, and whisky gravy, inspired by Scottish flavors. Serves 4 | [LaVarenne](https://www.lavarenne.com)
Ingredients
- 4 pigeons, cleaned and oven ready
- 8 sprigs thyme
- 60 ml/4 tablespoons Scotch whisky
- 330 g/12 oz raspberries
- 30 g/2 tablespoons butter
- Salt and pepper
- 170 g/6 oz thin bacon slices
- 1 tablespoon flour
- 250 ml/1 cup chicken stock
- 1 tablespoon redcurrant jelly
More Like This
LaVarenne » COOKING WITH GRANDMA CHRONICLES 111
lavarenne.com
Roast Wood Pigeon Recipe - Great British Chefs
greatbritishchefs.com
Roast pigeon with pickled blackberries, parsnip puree, black pudding, apple and potato rosti - Juani
fosburyfoodie.co.uk
FOUR’s festive recipe #12
four-magazine.com
Pigeon Rossini Recipe - Great British Chefs
greatbritishchefs.com
Pigeon with Crispy Potato, Girolles and Truffle Recipe - Great British Chefs
greatbritishchefs.com
River Café roast pigeon recipe
lovefood.com
Pigeon and beef casserole | ShootingUK
shootinguk.co.uk