Le Pigeonneau Roti Au Vinaigrette De Framboises Et Au Chocolate Amer
|Pigeons||4 (Corn Fed)|
|Vegetable oil||2 Tablespoon|
|Shallot||2 Teaspoon, finely chopped|
|Raspberry vinegar||2 Fluid Ounce (50 Milliliter)|
|Red wine||1⁄4 Pint (150 Milliliter)|
|Veal stock||1⁄2 Pint (300 Milliliter)|
|Bitter chocolate||4 Ounce (4 Cubes)|
|Butter||1 Tablespoon (1 Knob)|
1 Season the pigeons well.
2 In a pan, add oil and saute the pigeons for 10-15 minutes.(the flesh should be pink)
3 Transfer the pigeons to a plate when cooked.
4 Remove the fat from the pan and add shallot;let sweat until tender.
5 Stir in the vinegar to deglaze and boil until reduced completely.
6 Add in the wine and cook until reduced to a quarter of mixture.
7 Pour the veal stock and add the chocolate.
8 Add a knob of butter when the chocolate melts.
9 Carve the pigeons and arrange on a warm plate.
10 Pour the sauce over and serve.