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
1. 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.
2. 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.
3. 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.
4. 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.
