Ragout Of Pigeon
|Pigeons||2 , plucked, drawn and halved|
|Oil||30 Milliliter (2 Tablespoon)|
|Onions||2 , skinned and sliced|
|Button mushrooms||4 Ounce (100 Gram)|
|Streaky bacon||4 Ounce, rinded and diced (100 Gram)|
|Flour||45 Milliliter (3 Level Tablespoon)|
|Stock||1⁄2 Pint (Made From The Giblets, 300 Milliliter)|
|Red wine||1⁄4 Pint (150 Milliliter)|
|Tomato paste||30 Milliliter (2 Level Tablespoon)|
|Puff pastry/Flaky pastry||2 Ounce (Made Weight, For Fleurons)|
Fry the pigeons in the heated oil in the uncovered pressure cooker until brown.
Remove the pigeons and fry the vegetables and bacon; drain well and put with the pigeons.
Stir the flour into the remaining fat in the cooker and cook until well browned, then remove from cooker and keep for use later.
Return the pigeons, vegetables, bacon, stock, wine, tomato paste, bouquet garni and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 20-25 minutes, according to the age of the birds.
Reduce pressure quickly.
Put the pigeons and vegetables in a casserole.
Remove the bouquet garni.
Stir the browned flour into the remaining liquid and bring to the boil, whisking until the gravy thickens.
Pour the sauce over the pigeons and serve garnished with pastry fleurons.