2 tbsp vegetable oil
1 pigeon, oven ready
1 onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely sliced
1 tbsp cornflour
4 mushrooms, chopped
4 cups (900 ml) beef stock
salt and freshly ground black pepper
1 pigeon, oven ready
1 onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely sliced
1 tbsp cornflour
4 mushrooms, chopped
4 cups (900 ml) beef stock
salt and freshly ground black pepper
method
1. Heat the oil in a large pan. Brown the pigeon on all sides then remove.
2. Add the onion, carrot and celery to the pan and fry gently until lightly browned. Stir in the cornflour and cook for 1 to 2 minutes, stirring.
3. Add the mushrooms, stock and salt and pepper to taste. Place the pigeon in the pan, bring to the boil, cover and simmer for about 1 hour.
4. Chop the meat from the pigeon finely and return to the soup. Cool.
5. To freeze: pour into a rigid container, seal, label and freeze.
To serve: turn into a saucepan and thaw over gentle heat, then bring to the boil, cover and simmer for 10 minutes, stirring occasionally. Check the seasoning before serving.
2. Add the onion, carrot and celery to the pan and fry gently until lightly browned. Stir in the cornflour and cook for 1 to 2 minutes, stirring.
3. Add the mushrooms, stock and salt and pepper to taste. Place the pigeon in the pan, bring to the boil, cover and simmer for about 1 hour.
4. Chop the meat from the pigeon finely and return to the soup. Cool.
5. To freeze: pour into a rigid container, seal, label and freeze.
To serve: turn into a saucepan and thaw over gentle heat, then bring to the boil, cover and simmer for 10 minutes, stirring occasionally. Check the seasoning before serving.
serving amount
serves: 6
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