From: kneadles@esosoft.com (Hugs) Like pheasant, pigeon is best when kept moist during cooking. In this recipe, the birds are baked in their own individual "parcels" , sealing in all the whiskey and honey flavors. Heat the butter, honey and a Tbsp of whiskey in a frying pan. Add the pigeons and fry them gently for approximately 5 minutes, sealing them in a caramelized glaze. Remove them from the pan, and wrap each pigeon in an individual foil parcel with nectarine slices, a Tbsp of mango juice and one Tbsp whiskey in each. Bake at 3250F / 1600C / gas 3 for about 1 hour, or until the birds are tender. Serve the foil parcels at the table - guests will enjoy opening the fragrant packages for themselves. "Scotch Whiskey Recipes" : by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4 Posted to recipelu-digest by jeryder@juno.com on Mar 14, 1998