Hamam Mahshi (Corn-Stuffed Pigeon) |
Course : Meat - Game
Serves: 4 |
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Ingredients:
4 medium pigeons |
2/3 cup butter |
10 medium green onons - chopped |
1 teaspoon salt |
1 teaspoon pepper -- black |
1/2 cup cornmeal -- coarsely ground |
1 tablespoon mint - chopped |
1 1/2 cups water |
2 1/2 cups chicken stock |
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Preparation / Directions:
Cornish hens with giblets may be substituted for the pigeons.
Chop giblets. Melt 1/3 cup butter in a medium skillet. Add chopped giblets, green onions, 1 teaspoon salt and a little pepper. Stir occasionally until giblets are browned. Stir in cornmeal and mint. Rub inside each bird with salt and pepper.
Stuff each bird with 2 tablespoons cornmeal mixture. Pull loose skin over cavity - secure with wooden or metal picks. Place birds in stovetop casserole. Set remaining stuffing aside.
Preheat oven to 400F. Melt remaining 1/3 cup butter - brush over stuffed birds. Add water to dish - bring to a boil on stove. Cover and place in oven. Bake 50 minutes or until tender - basting birds every 10 minutes with pan drippings.
In a medium sacuepan, bring stock or broth to a boil - add remaining cornmeal stuffing. Bring to a second boil. Cover and simmer 30 minutes. Serve with baked birds.
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Nutritional Information:
348 Calories (kcal); 31g Total Fat; (81% calories from fat); 2g Protein; 14g Carbohydrate; 83mg Cholesterol; 1657mg Sodium |
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