Stewed Pigeon Recipe

Traditional Somersetshire Stewed Pigeon Recipe

Exmoor is primarily an upland area made up mainly of small villages and hamlets. The largest settlements are Porlock, Dulverton, Lynton, and Lynmouth, Simonsbath and Wheddon Cross.

This recipe is taken straight from the handwritten recipe book of my Great Grandmother, who was born and bred in the Brendon Hills of West Somerset. Most of these recipes are around one hundred years old. Enjoy! Comments and suggestions for contemporary variations of the recipe most welcome.

STEWED PIGEON IN CIDER

Choose small, plump birds, sprinkle them with pepper, salt and flour, and fry in hot butter for a few minutes before adding 1 breakfastcupful of stock and some chopped onion. Parboil 2 ounces of macaroni, drain it, and add to the pigeons with a gill of cider, and a tablespoonful of finely-chopped parsley and lemon thyme. Simmer for around 40 minutes, which will be ample time to make the pigeons deliciously tender.

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© Exmoorian 2008

Exmoor is a National Park situated on the Bristol Channel coast of south west England. Exmoor is located in two counties, with 71% of the park located in Somerset and 29% located in Devon