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  Added: Mar 06, 2009  •  Visited (438)  •  Print version Print this recipe (16)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pigeons With Pineapple
What You Need:
  • ½ of a ripe pineapple
  • 4 squabs (young pigeons)
  • ¼ cup butter
  • ¼ cup pate
  • 4 tablespoons brandy or rum if preferred
  • Salt, pepper to taste
  • ½ cup pineapple juice

  • How To Cook:
    1. Peel, slice and dice pineapple. Wash and dry squabs. Into each body cavity put 1 tablespoon pate and a piece of pineapple.

    2. Close cavity and rub squabs with salt and pepper.

    3. Melt ½ of the butter in a heavy casserole dish and brown the squabs. Do not prick the skins.

    4. Flame with 1 tablespoon brandy or rum (heat, ignite and pour over squabs).

    5. Pour in the remaining butter, and roast squabs in 350°F oven uncovered, basting often, for about 45 minutes.

    6. While squabs are roasting, poach slices of pineapple in the rest of liquor for 10 minutes.

    7. Arrange slices on the squabs to serve.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » Bahamas
    Main Ingredient » Meat & Poultry » Pigeon
    Main Ingredient » Fruits » Pineapple
    Dish » Main Courses

     





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