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Stewed Pigeons In Wine

American.Gourmet's picture
Ingredients
  Bacon streaky rashers 6
  Young pigeons 3 , cleaned
  Butter 2 Ounce (50 Gram)
  Brandy 2 Tablespoon
  Dry white wine 1⁄4 Pint (150 Milliliter)
  Onions 10
  Beef stock 6 Tablespoon
  Button mushrooms 4 Ounce (100 Gram)
  Parsley 1 Tablespoon, chopped
  Green olives 16
  Thyme sprig 1
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Wrap the each pigeon with 2 bacon rashers.
2) Tie the pigeons with string.

MAKING
3) In a pan, melt the butter.
4) In the pan, add pigeons and cook for at least 10 minutes until brown from all thes sides.
5) Pur the brandy and wine over the pigeons and boil for 2 minutes.
6) In the pan, add onions with stock and seasoning of salt and pepper.
7) Cover the pan and cook on low heat for 1 hour.
8) Add to the pan, mushrooms and parsley and cook for further 5 minutes.

SERVING
9) On a warm seving plate, transfer the bacon wrapped pigeons woth olives and thyme garnish.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Interest: 
Holiday, Gourmet
Ingredient: 
Poultry
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
2

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