Cooking With Game

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

    Wood Pigeon bolognaise.


    Posts : 920
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Wood Pigeon bolognaise.

    Post  Admin on Fri Sep 18, 2015 3:22 pm

    Pigeon breasts sliced in to thin slivers roughly 8 - 10 breasts will feed four
    1 Onion finely diced.
    Garlic crushed or puree'd.
    Oregano 2 teaspoons
    Basil if fresh 6-7 leaves dependant on your passion for basil
    Tinned chopped tomatoes 1-2 tins
    Tomatoe puree 1-2 table spoons
    Red wine 1 glass
    Tyhme 2 teaspoons
    Salt, Pepper to season
    Pinch of sugar.
    Chilli powder teaspoon if you lke a little heat if you like it hot add more
    2 Beef oxo cubes

    Slowly soften the onions with the garlic. add the herbs apart from the basil and the chilli powder and fry for 30-40 seconds. add tomato puree and stir till onions, garlic and herbs are oated with the puree add the beef oxo's and stir till mixed in.
    Add the tinned toms stirand bring to a simmer. add the red wine and leave to simmer for 5 mins. season with salt and pepper. add the pigeon breasts and stir in.
    once the breasts are tender add the oregano stir then serve.
    Serve with spaghetti pasta and grated parmesan.

      Current date/time is Fri Oct 19, 2018 10:40 pm