Braised Pigeons (or Quails)

Pigeon meat is one of the healthiest poultry meat available and the taste is similar to wild game birds. But it is not as abundant as chicken meat that you can buy in wet markets or supermarkets that are already dressed. Most of the time you have to buy live pigeons. But you can also substitute it with quail meat if there isn’t any pigeon available.

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To cook braised pigeons; Heat oil and fry pigeons till golden brown. Set aside. Remove excess oil and saute onions, parsley and celery. Return pigeons to pan and add chicken broth. Simmer over low fire till tender. Add mushrooms and liverwurst. Thicken sauce with the flour dispersed in sherry or brandy. Season with salt and pepper. To see the complete recipe with lists of ingredients in exact measurements, continue reading.

 

How to Cook Braised Pigeons (or Quails)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pigeon Recipe
Cuisine: Filipino
Serves: 3 servings
Ingredients
  • 3 pigeons, cut in half lengthwise (or 8 pcs quail)
  • ½ cup cooking oil
  • 1 tsp. parsley, chopped
  • 1 medium onion, chopped
  • ¼ cup celery, chopped
  • 2 cups chicken broth
  • 1 cup mushrooms, sliced
  • ¼ cup liverwurst
  • 2 Tbsp. sherry or brandy
  • 2 Tbsp. flour
  • salt to taste
  • freshly ground pepper
Instructions
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How to cook braised pigeons (or quail):
  1. Heat oil and fry pigeons till golden brown. Set aside. Remove excess oil and saute onions, parsley and celery.
  2. Return pigeons to pan and add chicken broth. Simmer over low fire till tender.
  3. Add mushrooms and liverwurst. Thicken sauce with the flour dispersed in sherry or brandy.
  4. Season with salt and pepper.

 

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Braised Pigeon