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Pigeon Casserole With Chestnuts

French.Palate's picture
  Chestnuts 3⁄4 Pound
  Pigeons 3 , each split in half (Plump)
  Oil 3 Tablespoon
  Butter 1 Ounce
  Flour 2 Tablespoon
  Beaujolais 1⁄2 Pint
  Chicken stock 1⁄2 Pint
  Onions 1⁄2 Pound, cut into wedges
  Orange rind 1 , thinly peeled
  Orange 1 , juiced
  Red currant jelly 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Bouquet garni 1
  Black pepper To Taste
  Parsley sprigs 4

Simmer the chestnuts in boiling water for about 2 minutes.
Drain, make a slit in each with a sharp knife and remove the outer skin.
Simmer for 20 minutes in water, then drain.
Heat 2 tablespoons (2 1/2T) oil in a pan, add the butter then the pigeons and fry until browned, turning once.
Transfer the birds to a 4 pint (10 cup) casserole.
Add the remaining oil to the pan with the chestnuts.
Fry until evenly browned then drain on kitchen paper.
Add the flour to the pan and cook gently until brown.
Stir in the wine and stock.
Bring to the boil.
Pour the sauce into the casserole.
Add all the other ingredients except the chestnuts and parsley.
Cover and cook at 325°F, Gas Mark 3 for about 1 1/2 to 2 hours or until tender.
Add the chestnuts about 45 minutes before the end of the cooking time.
Remove the bouquet garni and orange rind.
Check the seasoning and garnish with parsley sprigs before serving.

Recipe Summary

Main Dish

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Pigeon Casserole With Chestnuts Recipe