Balsamic Herb Braised Pigeon


April 20, 2015

Balsamic Herb Braised Pigeon 0 0 5 0
  • Prep: 10 mins
  • Cook: 6 hrs
  • 10 mins

    6 hrs

    6 hrs 10 mins

  • Yields: 4-6


1 large oven bag, floured (not essential but highly recommended, keeps the birds moist as they have almost no fat)

4 pigeons (4 fit into my large 7L rectangle slowcooker, 3 fit into my 5L oval)

Salt & Pepper

1 head garlic, sliced horizontally then each into half

1/3 jar Fountain Dip or Dollop –Tomato & Red Bell Pepper (or similar thick rich sauce like Cranberry/Plum/Caramelised onion/Redcurrant etc)

1/4c white wine

2 tsp chicken stock powder

1tbs balsamic vinegar

1 tsp dried thyme

1 – 2 onions sliced into thick slices

4 sprigs fresh rosemary


1Season cavity, place 1 rosemary sprig and 1 of the garlic pieces inside.

2Mix wine, stock powder, balsamic, crushed thyme & sauce (gently heat to melt if using a jam type sauce, like cranberry)

3Place bag in slowcooker & lay in thick sliced onion

4Season outside of pigeon and rub over the sauce mix place in oven bag, on the onion

5Spoon over the rest of the sauce

6Tie bag and cook on low for 6-8hrs

7Remove pigeon carefully, break up or serve whole

8If you like, pour off sauce and onion into slowcooker bowl, add in broken up pigeon, if whole pour over some sauce

9Serve with vegetables or salad


11Leftover meat can be shredded, moistened with some of the sauce and used as a pie filling etc

Submitted by Bronwyn Perna


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