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Le Pigeonneau Roti Au Vinaigrette De Framboises Et Au Chocolate Amer

chef.pierre's picture
Ingredients
  Pigeons 4 (Corn Fed)
  Salt To Taste
  Pepper To Taste
  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)
Directions

MAKING
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.

SERVING
9 Carve the pigeons and arrange on a warm plate.
10 Pour the sauce over and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Saute
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
8

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