The Groes Inn’s Potted Pigeon
Serves 6 - 10
- 6 whole pigeons (we use Denbigh pigeons, but you could use duck or even chicken)
- 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
- Sprinkle the prepared, plucked pigeons with salt and place in a casserole dish along with the garlic,sage, bay leaves and ale.
- On with the lid and into the oven at 110°C.
- Cook until the meat is tender and falling off the bone about 1 - 2 hours.
- Drain off and keep the liquid, remove the bay leaves. When cool, remove the skin and bones and shred the remaining meat.
- Place the meat in a bowl, mash the garlic and add the madeira, mace and pepper to taste.
- Add the reserved cooking liquid and mix together until creamy.
- Place in a jar and pour on a little melted butter before chilling.
- Serve with toast as a starter or light lunch.