Breast of Pigeon with Apple & Cider

Pigeon is in season all year round and is a very flavoursome meat. Allow half a pigeon or 1 breast per person

Serves: 4


  • 2 pigeons
  • 1 Apple, small and sliced
  • 1 Onion, small, chopped finely
  • 25g Butter
  • 25g Flour
  • 450ml Stock
  • 450ml Cider
  • Bouquet Garni
  • Seasoning
  • Garnish with apples and bacon


  1. Brown the pigeons in the butter, then remove and cut the whole pigeons in half, not necessary when using breasts
  2. Brown the sliced apple and onion in the remaining butter
  3. Sprinkle on the flour, cook for 2 minutes then gradually add the stock and cider
  4. Bring to the boil and add the seasoning and bouquet garni
  5. Add the pigeons, cover and simmer gently for 2-21/2 hours
  6. Remove the pigens, strain and then boil to reduce the sauce to half
  7. Serve immediatley with the sauce poured over the pigeons and garnished with apple and bacon