Pigeon Casserole With Chestnuts
|Pigeons||3 , each split in half (Plump)|
|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|
|Black pepper||To Taste|
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 325Â°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.