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Serves 4.
Ingredients
•4 pigeon breasts
•1 ½ - 2 lb black or white grapes
•3 oz chopped onion
•3 tablespoons of brandy
•3 oz butter
•¼ pt stock
Method
Fry the onion in half the butter until soft but not brown. Put in casserole. Brown pigeon breasts in remaining butter. Pour over the warmed brandy and flambé. Place pigeons breast down in casserole and surround with grapes, retaining a few for garnishing. Season lightly, add stock, cover and cook in a hot oven for about 15 minutes, then slowly for about 2 hours.
Remove pigeons, pour off liquid and work in a liquidizer until smooth. Adjust seasoning. Place the pigeons on a bed of rice, decorate with the remaining grapes and pour over the sauce.
Ingredients
•4 pigeon breasts
•1 ½ - 2 lb black or white grapes
•3 oz chopped onion
•3 tablespoons of brandy
•3 oz butter
•¼ pt stock
Method
Fry the onion in half the butter until soft but not brown. Put in casserole. Brown pigeon breasts in remaining butter. Pour over the warmed brandy and flambé. Place pigeons breast down in casserole and surround with grapes, retaining a few for garnishing. Season lightly, add stock, cover and cook in a hot oven for about 15 minutes, then slowly for about 2 hours.
Remove pigeons, pour off liquid and work in a liquidizer until smooth. Adjust seasoning. Place the pigeons on a bed of rice, decorate with the remaining grapes and pour over the sauce.
