April 20, 2015
6 hrs 10 mins
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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