Pot-roast Game Bird
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Difficulty:
moderate
Difficulty
Preparation:
5 h. 30 min.
Preparation
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 1 large wooden pigeon (cleaned and trimmed)
- 3 cups English garden green pea (thawed)
- 1 onion (sliced)
- 1 cup chicken stock
- salt
- peppers
- To garnish
- flat-leaf parsley
Product recommendation
Suggested variation; add 2 peeled and finely diced carrots to the slow cooker at the beginning of cooking.
Preparation steps
1.
Rub the pigeon with the oil and season generously.
2.
Heat a large casserole dish over a moderate heat until hot and seal the pigeon until golden brown in colour all over. Remove from the dish and transfer to a slow cooker.
3.
Reduce the heat under the casserole dish and saute the onion for a few minutes with some salt.
4.
Add the stock, stir well, then pour into the slow cooker. Cover with a lid and cook on a medium setting for 3 hours.
5.
Add the peas after 3 hours and stir well before cooking for a further 1-2 hours until the pigeon is cooked; the pigeon is ready when the juices run clear when the thickest part of the thigh is pierced.
6.
Once the pigeon is cooked, remove if from the slow cooker and spoon the peas and onions into a casserole dish.
7.
Sit the pigeon on top and garnish with the parsley before serving.
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