Pigeon and Pasta Soup
I know wild pigeon is an acquired taste it has quite a strong game flavour. In portugal you generally can buy it in the supermarkets atleast, where my family lives you can.
Pigeon and Pasta Soup
I know wild pigeon is an acquired taste it has quite a strong game flavour. In portugal you generally can buy it in the supermarkets atleast, where my family lives you can.
Open in Cookpad AppSteps
- 1
Salt the meat a few hours before cooking.
- 2
Add the pigeon, chorizo, onion and water to a pressure cooker.
- 3
Cook for around 80-90 minutes.
- 4
Once able to open the cooker, remove the meat including the chorizo to let it cool down.
- 5
Use the remaining water to make the rest of the soup. Adding more water if required. (Depending on your preference have a little or as much water as you prefer in your soup).
- 6
Bring to the boil and add the pasta and stock cube. Cook for around 8 minutes.
- 7
In the meantime start preparing the pigeon by cutting it and shredding it, de-bone as much as possible.
- 8
Add the pigeon back into the soup and continue to cook for another 10-12 minutes.
- 9
Add the parsley whole 2-3 minutes before removing the pan from stove.
- 10
Optional can leave the chorizo out or add sliced at the end.
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