Cooking With Game

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


    Wood pigeon with Morels and Sherry.

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    Wood pigeon with Morels and Sherry.

    Post  Admin on Thu Feb 26, 2009 8:07 am

    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 180°C 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.

      Current date/time is Tue Jun 27, 2017 7:55 am