Wood Pigeon Casserole.

Prep time: 45 mins
Cook time: 2 hours

Serves: 4

This pigeon casserole, with sausages, mushrooms and red wine, is an excellent dish to serve at a dinner party in the autumn

Ingredients

2 Tablespoons Olive Oil
4 Wood Pigeons, Plucked and Drawn
8 Toulouse Sausages(pork chipolatas flavoured with garlic and herbs)
2 Onions, Chopped
2 Cloves Garlic, Chopped
4 Slices Lean Back Bacon, Chopped
250 g Button Mushrooms
2 Teaspoons Dried Thyme
1 Tablespoon Tomato Puree
I Small Can(about 200 g ) Chopped Tomatoes
2 Tablespoons Plain Flour
250 ml Red Wine
500 ml Chicken Stock

Instructions

Split the pigeons in half using either poultry shears or a cleaver(watch your fingers!)
Fry them in the oil until lightly browned.
Keep warm
Fry the sausages until lightly browned
Keep warm
In the same pan fry the onions at a medium heat until soft(about three minutes)
Add the Garlic and fry for one minute
Add the bacon and mushrooms and fry for three minutes(the bacon should be cooked but NOT burnt)
Add the Thyme and fry for one minute
Remove excess fat from the pan
Add the Tomato Puree, stir well and fry for one minute
Add the flour through a sieve, stir and fry for one minute
Remove the pan from the heat
Add the Red Wine gradually, stirring until there are no lumps
Bring to the boil
Simmer for three minutes
Add the Chopped Tomatoes and Chicken Stock
Return the Pigeons and Sausages to the pan
Bring to the boil
Reduce the heat and simmer gently for one and a half hours

Serve.