How to Cook Braised Pigeons (or Quails)
Recipe type: Pigeon Recipe
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
  • 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
[showad block=11]
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.
Recipe by Panlasang Pinoy Meat Recipes at