Recipes in the world of Flavilo

Pigeon stew, prepared in the traditional Hungarian way

Pigeon Stew

Pigeon Stew is a special Hungarian dish that combines the flavors of traditional pörkölt with wild and exclusive pigeon meat. This recipe evokes the classics of Hungarian rural cuisine, where pigeon meat was among the game dishes. The rich flavor of the dish comes from the harmony of paprika, wine and vegetables, making it a perfect choice for festive occasions or special dinners.

Prep Time 20 min
Preparation 1 hr
Total 1 hr 20 min
450 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 800 g Pigeon meat (cleaned and chopped)
⭕ 2 Onion (finely chopped)
⭕ 3 cloves Garlic (crushed)
⭕ 2 tbsp Hungarian Sweet Paprika
⭕ 2 Tomatoes (chopped)
⭕ 1 Green Bell Pepper (sliced into rings)
⭕ 100 ml Red Wine
⭕ 2 tbsp Duck Fat
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 2 Bay Leaves
⭕ 10 g Fresh Parsley (chopped)

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    Preparation Steps

    1

    Heat the duck fat in a large pan over medium heat. Add the finely chopped onion and sauté until golden brown.

    2

    Add the crushed garlic and then sprinkle in the Hungarian sweet paprika. Stir quickly to release the flavors, being careful not to burn the paprika.

    3

    Add the chopped pigeon meat and sear for 5-7 minutes, or until lightly browned. Season with salt and pepper, and add the bay leaves.

    4

    Add the chopped tomatoes and sliced green bell pepper, then pour in the red wine. Simmer over medium heat until the meat is tender and falling off the bone (about 45-60 minutes).

    5

    At the end of cooking, sprinkle with fresh parsley and serve hot. Serve with nokedli (Hungarian dumplings) or fresh bread for soaking up the delicious sauce.