Pigeons Braised with Orange and Rice Recipe

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Pigeons Braised with Orange and Rice Recipe

(Braising brings out the full flavor of the rich, dark pigeon meat, which is enhanced

by the tartness of oranges and absorbed by the rice)

Ingredients:  Serves 4,  Oven: Preheated to 160C

1 tablespoon olive oil

4 shallots, or 1 medium onion, peeled and chopped

1 clove garlic, peeled and crushed

4 oven-ready pigeons

About pint (285 ml) vegetable stock

pint (150 ml) fresh orange juice

6 oz (175 g) long-grain rice

2 large carrots, peeled and diced

8 oz (225 g) tinned peeled water chestnuts in water, drained and diced

1 level tablespoon coarsely chopped fresh parsley

level teaspoon salt

Freshly ground black pepper

1 large orange, peel and pith removed

2 oz (60 g) toasted pine nuts

Watercress sprigs to garnish



Heat the oil in a large, flameproof casserole and cook the shallots or onion and the garlic in it over a high heat for 1-2 minutes, stirring frequently, until lightly browned.  Put the pigeons in the casserole and brown them well on all sides.  Lower the heat and pour in the stock and orange juice.  Cover and cook in the preheated oven for 45 minutes.  Stir the rice, carrots, water chestnuts and parsley into the casserole and season with the salt and pepper.  Cover again and return to the oven for another 45 minutes.  Stir the rice from time to time and add a little more stock or water if the casserole is becoming dry.  Using a small sharp knife, cut down the sides of the orange segments to free them from their membranes.  When the rice is cooked all through and the pigeons are tender, spoon the rice mixture onto a warm serving dish and sprinkle with the pine nuts.  Arrange the pigeons on top.  Garnish with the orange segments and watercress.


Note:  The strong flavor and firm textures of the dish are complemented by a light salad of lamb's lettuce and beetroot.


Nutrient Value Per Serving:

620 caloreis

29 g total fat (6 g saturated fat)

58 g carbohydrates

4 g fiber

205 mg sodium


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