Kentish Pigeons in a Pot with Plums

We haven't yet tried this recipe. But we'd love to hear about it if you do.

Kentish Pigeons in a Pot with Plums

There's no shortage of pigeons in Kent and they are early risers. The more often this dish is made the better the county's inhabitants will sleep. 

Fruit is widely used in savoury recipes in Kent and the delicate, slightly sharp flavour of plums goes well with game. Pigeons are widely available in early autumn, when plums are at their best.

Serves 4

25 g (1 oz) butter

15 ml (1 tbsp) vegetable oil

4 young pigeons, prepared

10 ml (2 tsp) plain wholemeal flour

1 medium onion, skinned and chopped

2 cloves

15 ml (1 tbsp) chopped fresh mixed herbs, such as

rosemary, sage, thyme, or 5 ml (1 tsp) dried

100 ml(4 floz) port

450 g (1 lb) purple plums, stoned and halved

salt and pepper

freshly grated nutmeg

Heat the butter and oil in a large frying pan. Coat the pigeons lightly in the flour, shaking off any excess, then add to the pan and fry, turning occasionally, until lightly browned on all sides. Transfer to an ovenproof casserole.

Stir the onion into the frying pan and fry gently until beginning to soften. Spoon over the pigeons, then sprinkle the cloves and herbs over the top.

Stir the port into the frying pan, bring to the boil, then pour over the pigeons. Arrange the plums over the top. Cover tightly and bake at 170°C (325°F) mark 3 for 1 1/2 hours, until the

pigeons are tender.

Transfer the pigeons and plums to a warmed serving platter. Boil the juices for 2 - 3 minutes to thicken them and concentrate the flavour. Season to taste with salt, pepper and nutmeg, then pour over the pigeons. Serve at once.