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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.
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.
