Balsamic Herb Braised Pigeon

Submitted by Bronwyn Perna

Balsamic Herb Braised Pigeon

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Serving: 4
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 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


  • Season cavity, place 1 rosemary sprig and 1 of the garlic pieces inside.
  • Mix wine, stock powder, balsamic, crushed thyme & sauce (gently heat to melt if using a jam type sauce, like cranberry)
  • Place bag in slowcooker & lay in thick sliced onion
  • Season outside of pigeon and rub over the sauce mix place in oven bag, on the onion
  • Spoon over the rest of the sauce
  • Tie bag and cook on low for 6-8hrs
  • Remove pigeon carefully, break up or serve whole
  • If you like, pour off sauce and onion into slowcooker bowl, add in broken up pigeon, if whole pour over some sauce
  • Serve with vegetables or salad
  • Leftover meat can be shredded, moistened with some of the sauce and used as a pie filling etc

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