Pigeon with Morels and Sherry
Ingredients
Serves 2
2 pigeon
30g butter
40ml dry sherry
1 small shallot, chopped
1tbsp celery, chopped
1tbsp carrot, chopped
4-5 morel mushrooms (dried)
300ml light game stock
100g fresh mushrooms (eg field or button), sage, thyme or herbs of choice
Method
Brown the pigeon using half the butter.
De-glaze the pan using the sherry, and pour the liquid over the birds.
Using the remaining butter, heat the shallot, celery and carrots in a casserole dish for a few minutes.
Add the birds and stock to the casserole dish, season, cover and cook in a pre-heated oven at 180øC for 10 minutes.
Add the mushrooms, herbs and more stock, if required, then cook for another 10 minutes.
Adjust seasoning if necessary.
Serve at once with seasonal vegetables and game chips.
Ingredients
Serves 2
2 pigeon
30g butter
40ml dry sherry
1 small shallot, chopped
1tbsp celery, chopped
1tbsp carrot, chopped
4-5 morel mushrooms (dried)
300ml light game stock
100g fresh mushrooms (eg field or button), sage, thyme or herbs of choice
Method
Brown the pigeon using half the butter.
De-glaze the pan using the sherry, and pour the liquid over the birds.
Using the remaining butter, heat the shallot, celery and carrots in a casserole dish for a few minutes.
Add the birds and stock to the casserole dish, season, cover and cook in a pre-heated oven at 180øC for 10 minutes.
Add the mushrooms, herbs and more stock, if required, then cook for another 10 minutes.
Adjust seasoning if necessary.
Serve at once with seasonal vegetables and game chips.