Braised Pigeons in Chocolate Sauce

Braised Pigeons in Chocolate Sauce

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Servings: 4
Calories: 748


  • 72 oz pigeons weighing 18 oz each
  • 2 garlic cloves
  • 1 tsp salt
  • 2 pinches freshly ground black pepper
  • 4 tbsp olive oil
  • 1 tbsp plain flour All purpose
  • 4 tbsp dry white wine
  • 8 floz chicken stock
  • 7 oz shallots
  • 50 g plain/dark) chocolate


  • Peel and finely chop the garlic.
  • Wash pigeons inside and out, then dry and rub with salt and pepper, inside and out.
  • Heat oil in large, heavy bottomed pan and brown pigeons all over before removing from pan.
  • Fry garlic in remaining oil. Stir flour into oil, fry briefly, then add wine and chicken stock. Simmer for 5 minutes, stirring constantly.
  • Put pigeons into sauce, cover and cook for 50 minutes on a low heat.
  • Peel shallots, chop finely and add to pigeons after 30 minutes.
  • Pre-heat oven to 120°c (225°f) gas mark 1/4
  • Arrange cooked pigeons on a serving dish and keep hot in oven. Skim fat off sauce.
  • Grate chocolate and add to sauce, stirring continuously over a low heat until melted. Do not let the sauce boil again.
  • Season generously with salt and pepper and serve with pigeons.
Calories: 748 kcal
Carbohydrates: 21 g
Protein: 34 g
Fat: 58g
Saturated Fat: 18 g
Cholesterol: 157 mg
Sodium: 764 mg
Potassium: 615 mg
Fiber: 2 g
Sugar: 11 g
Vitamin A: 404 IU
Vitamin C: 13 mg
Calcium: 50 mg
Iron: 7 mg
Ingredients Game, Pigeon
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