ORIGINAL: Big Guy01

Here are some recipes that work well with Pidgeons or Doves

Creamy Pigeons

6 pigeon breasts
2 cans mushroom soup
1/2 lb. Mushrooms, sliced
1 onion, chopped
2 Tbs. sage
Butter


Place enough water to cover breasts in a large pot along with the sage. Bring to a rolling boil. Remove from heat; add the breasts and cover. Allow to stand for 8-10 minutes. Remove breasts from water and rub with butter, salt and pepper to taste. Arrange breasts in a shallow baking dish; add the mushrooms, onion and mushroom soup. Cover and bake at 350 until breasts are tender approx. 30 minutes.
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Crock pot Pigeon

4 pigeons, cut into serving pieces
oil
1 can cream of mushroom soup
4 slices of bacon, chopped
1 onion , chopped
¼ cup red wine
½ cup uncooked rice
2 cloves garlic, chopped
2 Tbs. hot sauce
¼ tsp. oregano
salt
pepper

Brown pigeon pieces in oil. Transfer to crock pot. Add all ingredients. Cook on low 4-6 hrs.




Pigeon with pecan dressing

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4 whole dressed pigeons
½ cup white grape juice
¼ cup raisins
¼ cup onion, chopped
4 Tbs. Margarine
2 cups cornmeal muffins, crumbled
2 eggs, beaten
¾ cup chopped pecans
½ tsp. salt
¼ tsp. poultry seasoning
¼ tsp. pepper
Combine grape juice and raisins in a small bowl. Cover and refrigerate overnight. Saute onions in margarine. In a large bowl combine onions, crumbled corn muffins, eggs, pecans, salt, pepper, poultry seasoning, and raisin and grape juice. Mix well. Stuff pigeons with the mix, place in a 9x12 baking dish and bake at 350 for 1 ½ hrs. serve with wild rice.