Gefuellte Tauben
(Stuffed Pigeons) Recipe

Origin: Germany Period: Traditional

Ingredients:

4 pigeons
100g butter
140g plain breadcrumbs
1 tbsp minced onion
1 bunch parsley, chopped
80g bacon, diced
1 egg
a little lukewarm milk
1 tsp marjoram
pinch of freshly-grated nutmeg
salt and freshly-ground black pepper, to paste
pinch of sugar
1 swede, peeled
melted butter, for basting

Gefuellte Tauben
(Stuffed Pigeons) Preparation:

Method:

Gently fry the minced onion in a little butter until soft. Transfer to bowl and combine with the breadcrumbs, egg and bacon. Mix to combine then add just enough milk so that the ingredients are moistened (but not wet). Finely chop the pigeon giblets (hearts, crops, blanched liver) then add to the stuffing mix along with the parsley, marjoram and nutmeg. Season with salt and black pepper then mix thoroughly with a fork to combine.

Use the mixture to stuff the pigeons then sew the body cavities shut with butcher's twine. Season the skins of the birds by rubbing-in salt and black pepper then transfer to a well-buttered baking dish along with the peeled sweed. Transfer to an oven pre-heated to 180°C and roast for about 35 minutes, or until cooked through. Baste frequently with melted butter as you roast. Remove the twine, chop the swede, and serve.

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