Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Pigeon Casserole in Red Wine Sauce.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Pigeon Casserole in Red Wine Sauce.

    Post  Admin on Sat Aug 25, 2012 9:03 pm

    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

    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.

      Current date/time is Sun Jul 22, 2018 5:45 pm