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Pigeons In Red Wine

fast.cook's picture
Ingredients
  Butter 50 Gram
  Pigeons 4 , cleaned and trussed
  Pickling onions 12 , peeled
  Mushrooms 100 Gram, cleaned and thickly sliced
  Red wine 300 Milliliter (Burgundy Type)
  Poultry stock/Water and 1/2 chicken stock cube 150 Milliliter
  Freshly ground black pepper To Taste
  Mixed herbs 2 1⁄2 Milliliter
  Beurre manie 250 Gram, made with 25 gram butter mixed with 1 x 15 milliliter spoon flour
  Freshly chopped parsley 1 Tablespoon (For Garnish)
  Lemon 1 , rind grated finely (For Garnish)
Directions

GETTING READY
1) Arrange the ingredients.

MAKING
2) In the cooker, heat the butter and brown the pigeons all over.
3) Add the onions and mushrooms and fry until both are beginning to colour.
4) Stir in wine, stock or water and stock cube, salt, pepper and herbs.
5) Place the lid to close the cooker, bring to high pressure and cook for 20 minutes.
6) Reduce the pressure quickly.
7) With slotted spoon, lift out the pigeons and vegetables and transfer to a warmed dish and keep hot.
8) Return the open cooker to the heat, add the beurre manie in small pieces stirring constantly until the sauce is thickened.
9) Taste the sauce and adjust the seasoning as necessary.

SERVING
10) Pour a little sauce over the pigeons, sprinkle with a mixture of chopped parsley and lemon rind and serve hot.
Serve the remaining sauce separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Ingredient: 
Poultry
Interest: 
Quick
Servings: 
4

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