4 oz (100 g) bacon, diced
1/2 stick (4 Tbsp) 2 oz (50 g) butter
4 pigeons or 2 wood pigeons
4 medium onions, skinned and chopped
4 medium carrots, peeled and chopped
1 bay leaf
2 tsp (10 ml) chopped fresh parsley
1.25 ml (1/4 tsp) dried thyme
salt and freshly ground pepper
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml meat stock
2 sherry glasses of red wine
1/2 stick (4 Tbsp) 2 oz (50 g) butter
4 pigeons or 2 wood pigeons
4 medium onions, skinned and chopped
4 medium carrots, peeled and chopped
1 bay leaf
2 tsp (10 ml) chopped fresh parsley
1.25 ml (1/4 tsp) dried thyme
salt and freshly ground pepper
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml meat stock
2 sherry glasses of red wine
method
1. Fry the diced bacon for 2 minutes, add the butter and the pigeons and brown quickly on all sides.
2. Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
3. Replace the birds, pour on the stock and the wine, bring to the boil and simmer very gently for 1 1/2 hours, until the birds are tender.
4. Serve with red currant jelly.
2. Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
3. Replace the birds, pour on the stock and the wine, bring to the boil and simmer very gently for 1 1/2 hours, until the birds are tender.
4. Serve with red currant jelly.
serving amount
serves 6
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