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Local Recipes

Local Recipes

The Groes Inn's Potted Pigeon

The Groes Inn’s Potted Pigeon

Serves 6 - 10

Ingredients:

  • 6 whole pigeons (we use Denbigh pigeons, but you could use duck or even chicken)
  • salt
  • garlic bulb
  • 15 chopped fresh sage leaves
  • 3 bay leaves
  • 100 ml light/pale ale (we use our own Groes Ale)
  • 2 tbsp madeira
  • a pinch of ground mace
  • black pepper
  • butter

Method:

  1. Sprinkle the prepared, plucked pigeons with salt and place in a casserole dish along with the garlic,sage, bay leaves and ale.
  2. On with the lid and into the oven at 110°C.
  3. Cook until the meat is tender and falling off the bone about 1 - 2 hours.
  4. Drain off and keep the liquid, remove the bay leaves. When cool, remove the skin and bones and shred the remaining meat.
  5. Place the meat in a bowl, mash the garlic and add the madeira, mace and pepper to taste.
  6. Add the reserved cooking liquid and mix together until creamy.
  7. Place in a jar and pour on a little melted butter before chilling.
  8. Serve with toast as a starter or light lunch.

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