Braised Pigeons with Crushed Wheat Stuffing Recipe
Overview:
🕒 Total Time: 2 hours 30 minutes
🥘 Cuisine: Poultry
🔪 Serving: 4 servings
🏷️ Keywords: Wild Game, Meat, Southwestern U.S., Canadian, Winter, Weeknight, < 4 Hours
Ingredients:
| Ingredients | Quantities |
|---|---|
| Butter | 8 tbsp |
| Onion | 1/2 |
| Chicken giblets | – |
| Bulgur wheat | 2 1/2 cups |
| Mint | 2 tbsp |
| Dried mint | 1 1/2 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Water | 4 cups |
| Parsley sprig | 1 |
Nutrition:
| Nutrients | Amount per serving |
|---|---|
| Calories | 1695.6 |
| Fat | 133.2g |
| Saturated Fat | 53.4g |
| Cholesterol | 496.9mg |
| Sodium | 1503.7mg |
| Carbohydrates | 28.6g |
| Fiber | 5.5g |
| Sugar | 3.4g |
| Protein | 91.6g |
Instructions:
-
Prepare the Fireek Mixture:
- Over moderate heat, melt 4 tablespoons of butter in a heavy 10 to 12-inch skillet.
- Cook the onions and pigeon giblets, stirring frequently, for 8 to 10 minutes until the onions are soft and light brown.
- Add bulgur wheat, mint, 1 teaspoon of salt, and black pepper. Stir for 2 to 3 minutes until grains are coated with butter. Set aside.
-
-
Prep the Pigeons:
- Preheat the oven to 350 degrees (F).
- Pat the pigeons dry inside and out with paper towels.
- Sprinkle the cavities with the remaining salt and pepper.
- Stuff 5 tablespoons of the fireek mixture into the breast cavity and 1 tablespoon into the neck cavity of each pigeon. Set the remaining fireek aside.
- Fasten the neck skin to the back of each bird with a skewer and close the breast openings.
-
Braise the Pigeons:
- Truss the birds by tying their legs together.
- In a heavy 4 to 5-quart casserole, place the pigeons breast side up.
- Pour in the water.
- Bring to a boil on the stove, cover tightly, and braise in the oven for 45 minutes.
- Baste the pigeons with the liquid in the casserole and continue braising for 1 hour longer.
- To test for doneness, pierce the thigh of a bird with a small, sharp knife. If juices are slightly pink, cook for another 5 to 10 minutes.
-
Prepare the Fireek Sauce:
- Half an hour before the pigeons are done, bring chicken stock to a boil in a 2 to 3-quart saucepan.
- Add the reserved fireek mixture, stirring constantly.
- Bring to a boil again, then reduce heat to low, cover tightly, and simmer for 30 minutes until grains are tender and have absorbed all the liquid.
-
Serve:
- Arrange the pigeons on a heated platter, removing trussing strings and skewers.
- Moisten the pigeons with the remaining liquid in the casserole.
- Garnish the platter with parsley.
- Fluff the fireek with a fork and serve it separately in a heated bowl.
This Braised Pigeons with Crushed Wheat Stuffing recipe offers a delightful combination of flavors, perfect for those who enjoy the richness of wild game meats. The tender pigeons are filled with a savory mixture of bulgur wheat, mint, and spices, creating a hearty and satisfying dish. The braising process ensures that the meat is juicy and succulent, while the fireek sauce adds an extra layer of depth to each bite. Whether you’re looking for a special dinner for a cold winter night or a unique weeknight meal, this recipe is sure to impress!
