Shropshire Pigeon Casserole
|Pigeons||4 , plucked and drawn|
|Leeks||2 , sliced|
|Cooking apples||2 , peeled, cored and diced|
|Dry cider||300 Milliliter|
Season the pigeons and fry in the butter, turning until golden brown on all sides.
Transfer to the Sol cooker.
Add the leek and apple to the pan and fry until brown.
Add the flour and stir until absorbed.
Slowly stir in the cider and bring to the boil.
Add seasoning and pour over the pigeons.
Cook for the recommended time.