How to Make: Pigeon and wild mushroom Stroganoff

This Autumn during a Howl team training weekend I made Max and Craigy a pigeon stroganoff for one of the evening meals, and in fine bushcraft form we added to the ingredients I had brought with me with some freshly foraged Penny Bun mushrooms Boletus edulis to kick the meal into the stratosphere.

The lads seemed to enjoy the meal so much I thought I’d share the recipe here for you.

This meal served the 3 of us with a good feed.

Ingredients

6 pigeon breast fillets

2 red onions

2 bell peppers

150ml of double cream

200ml red wine

6 cloves of garlic

Approx. 400g mushrooms

Paprika

Mustard powder

Beef stock cube

Butter

Salt and Pepper

Fry the onion, garlic and pigeon in a little butter to soften the onions and add a little colour to the pigeon. Here we want a fairly high heat, so having a few handfuls of thumb thick sticks handy to feed the fire during cooking is helpful.

Add the mustard and paprika and continue stirring to coat the pigeon and onion. After a couple of minutes add the red wine and leave this to simmer as the heat of the fire reduces.

While the wine reduces, cut up the mushrooms to various sizes along with the bell pepper.

Added the mushrooms, bell peppers, stock, salt and pepper. Pop a lid on the pop and let the pot cook for a further couple of minutes until the mushrooms soften.

Add the cream and bring to a simmer, then serve immediately. If needed you can add a little flour during this simmering time to thick the sauce.

We steam cooked some new potatoes for this meal with a little butter and some herbs. As the water steams away during cooking the potatoes are softens and finished with a roast in the butter to produce a fine side dish.

The Finished meal.

Getting creative but keeping it simple with cooking rigs makes for a versatile campfire kitchen. The Madog Pots are perfect for this.

I hope you enjoyed reading, and do let me know if you try this recipe, evening if you’re using store bought mushrooms and something other than pigeon.

We pride ourselves on excellent food in camp, which is why our reviews of the Itinerant Courses feature food so heavily!

thanks again

JD