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Ingredientes
- Â Â British measurements
- 2 ounce Butter
- 1 Tbsp. Honey
- 4 x Pigeons, oven-ready
- 5 Tbsp. Single malt scotch whiskey
- 2 lrg Nectarines, peeled & sliced
- 4 Tbsp. Mango juice
- 4 lrg Squares of kitchen foil
Direcciones
- Like pheasant, pigeon is best when kept moist during cooking. In this recipe, the birds are baked in their own individual "parcels" , sealing in all the whiskey and honey flavors.
- Heat the butter, honey and a Tbsp of whiskey in a frying pan. Add in the pigeons and fry them gently for approximately 5 min, sealing them in a caramelized glaze. Remove them from the pan, and wrap each pigeon in an individual foil parcel with nectarine slices, a Tbsp of mango juice and one Tbsp whiskey in each.
- Bake at 3250F / 1600C / gas 3 for about 1 hour, or possibly till the birds are tender. Serve the foil parcels at the table - guests will enjoy opening the fragrant pkgs. for themselves.
- "Scotch Whiskey Recipes"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 304 | |
| Calories from Fat 177 | 58% |
| Total Fat 19.91g | 25% |
| Saturated Fat 9.44g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 138mg | 6% |
| Potassium 408mg | 12% |
| Total Carbs 11.82g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 9.92g | 7% |
| Protein 20.0g | 32% |
