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Pigeon Casserole in Red Wine Sauce

ingredients

4 ounces bacon, diced
1 ounce butter (30 g)
4 pigeons or 2 wood pigeons
4 medium onions, skinned and chopped
4 medium carrots, peeled and chopped
1 bay leaf
2 teaspoons chopped fresh parsley
1/4 teaspoon dried thyme
salt & freshly ground black pepper
1 ounce flour
300 ml meat stock
100 ml red wine

method

1. Fry the diced bacon for 2 minutes, add the butter (I used 1oz of butter and a dash of olive oil) 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.

What did you think?

36 people have helped to review this recipe. Thankyou!

Enjoyed it!
posted by kmecartney @ 11:57PM, 12/04/12
This was my first time cooking pigeon. The pigeons were wild, and seemed small to me, but then I lack comparison. This recipe was simple to make and very tasty. I used 3 pigeons, and cooked them the whole 1.5 hours, or perhaps a little longer. I also used fresh thyme and sage, no bay leaf and no parsley, and added some celery to the vegetables.
We all enjoyed the meal. There was more meat than expected, although one pigeon per person is hardly a large meal, and it was more firm than tough. I suspect I could have cooked the meal for only an hour and the meat would have been just as good.
The broth is very tasty with the vegetables, and quite richly flavored. I would certainly make this again, and would even cook chicken using the recipe
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