This recipe was created by Lewis Williams, Head Chef and Desh Kapur, Second Chef at The Groes Inn, Nr Conwy, Wales. It was one of our Recipe of the Month winners in 2012.
The Groes Inn usually use Denbigh pigeons, but you could use duck legs or even chicken.
6 x whole pigeons
15 chopped fresh sage leaves
3 Bay leaves
100ml light/pale ale (we use our own Groes Ale)
2 tbsp Madeira
A pinch of ground mace
1. Sprinkle the prepared, plucked pigeons with salt, then place in a casserole dish along with the garlic, sage, bay leaves and ale.
2. Place the lid onto the casserole dish and put in the oven at 110°C for 1-2 hours, until the meat is tender and falling off the bone.
4. Drain off and keep the liquid. Remove the bay leaves and when cool, remove the skin and bones from the pigeon. Shred the remaining meat.
5. Place the meat in a bowl, mash the garlic and add the Madeira, mace and pepper to taste.
6. Add the reserved cooking liquid and mix together until creamy.
7. Place in a jar and pour on a little melted butter before chilling.
Makes 6 – 10 portions, serve as a starter or light lunch.
Delicious served on toast, or with our own Humphreys handmade piccalilli and hot brown toast.