Woodpigeon with Rice and Aubergine


  • 2 medium aubergines, sliced into ½ inch thick slices.

  • 5 tablespoons of olive oil.

  • 1 large onion, chopped.

  • 4 woodpigeons, cut in half.

  • 1 teaspoon ground allspice.

  • 1 teaspoon ground nutmeg.

  • 1 teaspoon ground cinnamon.

  • 1 teaspoon black pepper.

  • 600ml water.

  • Oil for deep frying.

  • 350g long grain rice.

  • 1 cup boiling water.

  • Salt


  1. Sprinkle the aubergines with salt and leave to drain for 30 mins then pat dry.

  2. Heat the olive oil in a pan.

  3. Fry the onion until golden and brown the pigeon halves.

  4. Add the spices and salt and pepper.

  5. Add the water, cover and simmer until the pigeons are tender-for about 1 hour.

  6. Remove the birds and onions from the liquid with a slotted spoon, and when they are cool enough to handle strip the meat from the birds.

  7. Deep-fry the aubergine slices in a frying pan.

  8. Grease a large casserole (with a tight fitting lid) with a little olive oil.

  9. Arrange aubergine slices in a double layer on the bottom.

  10. Sprinkle a handful of rice over these.

  11. Layer the meat and onions on top, then the rest of the aubergine slices.

  12. Add the rest of the rice, spread evenly, and press down well.

  13. Sprinkle a little salt on top and add the boiling water.

  14. Cover tightly and cook until the rice is tender and the liquid absorbed – about 1 hour over a very low heat.

  15. Invert onto a plate and serve.

Individual portions can be made in large ramekins, in which case cut the cooking time to 45 minutes.

A recipe from Clarissa Dickson Wright & Johnny Scott’s new book “The Game Cookbook”. 

To place an order for the book at a special price of £19.99 (inc. postage and packing) call 01903 828 503, quoting ref: BF/Game – please note this offer applies to UK mainland customers only.