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Pigeon stew, prepared in the traditional Hungarian way
Elegant Hungarian pigeon stew with a deep, wine-infused sauce

Hungarian pigeon stew

Author: Flavelo
Recipes Main Courses
Pigeon meat is dark red, dense, and reminiscent of wild birds in taste. In the past, it was given to convalescents after illness because it is extremely nutritious. Today it is a real delicacy. Since pigeon meat can be drier than chicken, the stew technique (braising in ample sauce) is the ideal preparation method to keep it tender.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 10 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 500 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan
  • Poultry shears

Allergen Information

⚠️ Sulphur dioxide

Instructions

1 ✓

Preparation: Cut the pigeons into 4 parts. Sauté the finely chopped onion in the fat.

Tip: Duck fat and pigeon flavour are related, they complement each other well.
2 ✓

Stew base: Remove the onion from the heat, mix with the red paprika. Pour on a little water.

Tip: The classic start: the fat brings out the flavour of the paprika.
3 ✓

Browning meat: Put in the pigeon pieces. Turn over in the stew base until the meat 'seals'. Add the pepper, tomato, garlic, bay leaves.

Tip: Bay leaf dulls the potentially too intense smell of pigeon.
4 ✓

Simmering: Pour in the wine and enough water to just cover. Cook slowly under a lid.

Tip: The acids in the wine help tenderise the meat fibres.
5 ✓

Thickening: When the meat is tender, remove the lid and boil the sauce until thick.

Tip: The sauce should be dippable!
6 ✓

Serving: Offer with egg barley (tarhonya) or dumplings (nokedli).

Tip: You have to suck the meat off the tiny bones of the pigeon; this is not a knife-and-fork meal.

Recipe FAQ

It remained chewy.
The age of the pigeon matters. Young pigeon cooks quickly; older ones need more time (up to 1.5 hours).

Ingredients

  • 800 g Pigeon (cleaned, jointed)
  • 2 heads Red onion
  • 3 tbsp Duck fat (or lard)
  • 2 tbsp Paprika
  • 1 dl Red wine
  • 1 pc Tomato
  • 1 pc Pepper
  • 1 tsp Salt
  • 2 pcs Bay leaves