William Powell Country

A Casserole of Pigeons with Red Cabbage

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Article written by 07 February 2013


  • Marinade
  • 2 pigeons
  • 1½ gills of dry white wine
  • Salt and pepper
  • 1 chopped raw carrot
  • 2 oz belly pork
  • 1 chopped raw onion
  • ½ oz butter
  • bouquet garni
  • Flour
  • 4 tablespoons brandy
  • 1 clove garlic


Salt and pepper the pigeons and leave them to soak in the marinade for 5 – 6 hours, turning them 3 or 4 times.  Dice the pork and, using a heavy casserole, fry in butter until crisp.  Dry the pigeons, sprinkle with a little flour and gently brown them all over in the port fat.  Pour over them the warmed brandy and flambé.

Add the strained marinade, the crushed clove of garlic and more seasoning.  Cover tightly, putting a piece of kitchen foil between the contents of the casserole and the lid, to prevent steam escaping.  Cook in the centre of a slow oven for 2½ hours.  Serve the birds on a bed of red cabbage with sauce poured over.

Red Cabbage


  • 1 oz butter
  • ¾ lb red cabbage
  • 1 apple
  • 2 tablespoons vinegar
  • 1 onion
  • 2 tablespoons soft brown sugar
  • Seasoning


Melt butter in saucepan.  Peel and core apple, peel onion, chop together with cabbage and add to butter.  Add vinegar, sugar, seasoning, and cover tightly.  Cook over a low heat for 2 hours, stirring occasionally.


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