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You are here: Home / Pigeon recipes / Braised Pigeons (or Quails)

Braised Pigeons (or Quails)

June 30, 2014 by Manny Leave a Comment

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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.

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.

 

Braised Pigeon
Print Recipe

How to Cook Braised Pigeons (or Quails)

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Pigeon Recipe
Cuisine: Filipino
Servings: 3 servings
Author: Manny

Ingredients

  • 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

    Instructions

    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

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    Filed Under: Pigeon recipes Tagged With: braised pigeons, braised quail

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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