Pigeons And Partridges. Recipe

Pigeons and partridges have been enjoyed in various cuisines throughout history. These birds offer tender and flavorful meat that can be prepared in a variety of ways. In this recipe, we will explore a classic method of preparing pigeons and partridges, combining simplicity with deliciousness.

Before we delve into the recipe, let's take a moment to appreciate the historical significance of this dish. Pigeons and partridges have long been favored by hunters and cooks alike. These birds not only provided sustenance but also became a staple in elaborate feasts enjoyed by nobility and royalty. The art of preparing pigeons and partridges has been refined over centuries, resulting in a variety of culinary techniques and flavors.

Fun fact: Did you know that pigeons have been domesticated for thousands of years? Ancient civilizations, such as the Egyptians and Romans, valued pigeons for their meat, eggs, and even their ability to send messages. Partridges, on the other hand, have been a popular game bird throughout Europe for centuries, prized for their distinct flavor.

Now, let's proceed with the recipe for this delectable dish.

Pigeons and Partridges Recipe:

- 4 pigeons
- 2 partridges
- 8-10 slices of bacon
- 2 tablespoons all-purpose flour
- 4 tablespoons butter
- Salt and pepper to taste


1. Preheat your oven to 375°F (190°C).

2. Prepare the birds by cleaning them thoroughly and removing any excess feathers. Rinse under cold water and pat dry with paper towels.

3. Season the pigeons and partridges generously with salt and pepper, both inside and out. This will enhance the flavor of the meat.

4. Wrap each of the birds with 1-2 slices of bacon, ensuring that the breast is covered. This will help to keep the meat moist during cooking.

5. Place the birds on a roasting rack or a baking sheet lined with parchment paper. Make sure they are spaced out evenly.

6. Place the birds in the preheated oven and cook for approximately 25-30 minutes. The internal temperature should reach 165°F (74°C) for the poultry to be fully cooked.

7. While the birds are cooking, prepare the basting mixture. In a small bowl, melt the butter and combine it with the flour, creating a smooth paste.

8. After about 20 minutes of cooking, remove the birds from the oven. Carefully brush the basting mixture over each bird, ensuring an even coating.

9. Return the birds to the oven and continue cooking for an additional 5-10 minutes or until the bacon becomes crisp and golden brown.

10. Once fully cooked, remove the birds from the oven and allow them to rest for a few minutes. This will help redistribute the juices, resulting in tender and succulent meat.

11. Serve the pigeons and partridges hot with your choice of accompaniments. Traditional side dishes, such as roasted root vegetables, creamy mashed potatoes, or a fresh green salad, pair exceptionally well with this dish.

Fun fact: Pigeons and partridges are often enjoyed during festive occasions, such as Christmas or Easter, in many European countries. Their delicate flavor and elegant presentation make them a fitting centerpiece for special meals.

Similar Recipe Dishes:

If you enjoyed preparing and savoring this dish, you might also appreciate some similar bird-based recipes:

1. Roast Duck: Duck shares a similar richness and tenderness to pigeons and partridges. A succulent roast duck, served with a crispy skin and a side of tangy orange sauce, is a classic choice for an indulgent meal.

2. Quail with Grape Sauce: Quail offers a uniquely delicate flavor and tender meat. Pan-seared quail served with a flavorful grape sauce creates a delightful combination of savory and sweet flavors.

3. Cornish Game Hen: If you're looking for individual servings, Cornish game hens make an excellent choice. These small, succulent birds can be roasted or grilled to perfection, enabling each guest to have their own personal celebration of flavors.

Whether you choose to enjoy pigeons and partridges or explore similar bird-based recipes, these dishes are sure to impress with their taste and heritage. Embrace the rich culinary traditions associated with these birds and savor the flavors they bring to your table.



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