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Casserole of pigeon with hulled grain
You can find Pigeons now easily either frozen or alive.
To pluck the feather of the pegeons after slaying them, you should immerse in boiling water and the soft hairs can be singed off over a naked flame. Then you should empty entrails by halving it from the back with saving heart and gizzard and discard the rest.
المقادير
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2 pigeons |
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2 cups hulled grain |
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4-5 cups meat stock |
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1 tablespoon butter |
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1/2 teaspoon mixed spice |
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salt and pepper |
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1 tablespoon cooking oil |
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طريقه التحضير |
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Parboil pigeons in salted water for about 10 minutes and halve them. |
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Lightly fry the hulled grain in 1 tablespoon oil. |
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Add stock, mixed spice, seasoning, and cook for 10 minutes. |
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Remove from fire and place in casserole dish, coat the pigeon joints in the grain, then melt butter and dribble on top. |
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Cover casserole dish and bake in preheated moderate oven Uncovered for 30-40 minutes. |
For preparing Casserole of pigeon with rice, you can 2 cups of rice cooked in 2 cups of milk and 2 cups of stock with 1 teaspoon of cinnamon and use for stuffing the pigeon.
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تعلقيقات المستخدمين
أضف تعليق
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