Game Bird with Stuffing
ready in 1 hr 40 min.
- For the pigeons
- 2 tablespoons butter
- 4 Pigeon (350 g each)
- ½ cup Dried Fruit (apricots, plums, raisins, apple; finely chopped)
- 1.333 cups minced mixed Meat
- 1 tablespoon chopped almonds
- 1 egg yolk
- 1 handful thyme
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a roasting tin with butter.
Season the pigeons inside and out with salt and ground black pepper. Knead together the fruit, minced meat, almonds and egg yolk. Season with salt and ground black pepper and stuff the pigeons with this mixture. Tie the legs together with string and place in the roasting tin with the thyme. Bake in the oven for 45-55 minutes until golden brown.
Meanwhile, blanch the turnip green stalks in boiling salted water for 3-4 minutes. Drain, refresh in cold water and drain well.
Melt the butter in a saucepan and stir in the flour. Allow to colour slightly then stir in the milk. Stir vigorously with an egg whisk to prevent lumps forming. Reduce over a low heat for 7-10 minutes, stirring continually. Season to taste with salt, ground black pepper, nutmeg and lemon juice, then stir in the stalks and leaves.
Arrange the vegetables on warmed plates and place one roasted pigeon on top of each plate. Serve immediately.