Scottish Pigeon Parcels with Whiskey & Honey

• 2oz butter
  1 tbsp honey
  4 pigeons, oven ready
  5 tbsp single malt scotch whiskey
  2 large nectarines, peeled & sliced
  4 tbsp mango juice
  4 large squares of kitchen foil

Recipe

1. Like pheasant, pigeon is best kept moist during cooking. In this recipe, the birds are baked in their own individual parcels, sealing in all the whiskey and honey flavours.

2. Heat the butter, honey and a tablespoon of whiskey in a frying pan. Add the pigeons and fry them gently for approximately 5 minutes, sealing them in caramelized glaze. Remove them from the pan, and wrap each pigeon in an individual foil parcel with nectarine slices, a tablespoon of mango juice and one tablespoon of whiskey in each.

3. Bake at 325F /160C/gas 3 for anout 1 hour, or until the birds are tender. Serve the foi parcels at the table - guests will enjoy opening the fragrant packages for themselves.

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