Woodpigeon with rice and aubergine
This is a delicious dish for pigeon breast and is taken from "The Game Cookbook" written by Clarissa Dickson Wright and Johnny Scott.
- Sprinkle the aubergines with salt and leave to drain for 30 minutes and then pat dry.
- Heat the oil in a pan and fry the onions until golden and the pigeon halves until brown.
- Add the spices, salt and pepper and then the water. Cover and simmer until the pigeons are tender - approx. 1 hour.
- Remove the birds and onions from the liquid with a slotted spoon and when cool enough strip the meat from the birds.
- Then deep-fry the aubergine slices in a frying pan until cooked.
- Grease a large casserole (with tight fitting lid) with some olive oil and arrange the aubergine slices in a double layer on the bottom. Sprinkle a handful of rice over these. Layer the meat and onions on top and then the rest of the aubergine slices. Add the rest of the rice, spread evenly and press down hard.
- Sprinkle a little salt on top and add the boiling water.
- Cover tightly and cook until the rice is tender and the liquid absorbed - about 1 hour over a very low heat (add more water if it is drying out). Invert onto a plate when done and serve.
Individual portions can be made in large ramekins, in which case cut the cooking time to 45 minutes.