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.



3 pigeons, cut in half lengthwise (or 8 pcs quail)
1/2 cup cooking oil
1 tsp. parsley, chopped
1 medium onion, chopped
1/4 cup celery, chopped
2 cups chicken broth
1 cup mushrooms, sliced
1/4 cup liverwurst
2 Tbsp. sherry or brandy
2 Tbsp. flour
salt to taste
freshly ground pepper


How to cook braised pigeons (or quail):

  • 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.


Braised Pigeon