Braised Pigeons with Red Cabbage

Chicken.delights's picture

Jan. 10, 2012

Ingredients

Plump pigeons 3
Butter 4 Ounce
Bacon rashers 8
Onions 3
Red cabbage 1 Small (or 1/2 large)
Strong stock 3/4 Pint
Vinegar 1 Tablespoon
Sugar 1 Teaspoon
Cooking apples 4
Red wine 2

Directions

MAKING

1) In a casserole, melt some butter and fry the pigeons till brown

2) Remove and keep aside to warm

3) Using a sharp knife, dice the bacon and slice the onions

4) In the casserole with the remaining butter, saute the bacon and onion till evenly browned

5) Meanwhile using a knife, slice the red cabbage thinly

6) Add the sliced cabbage to the pot and cook for a minute

7) Return the pigeons to the pan

8) Add in the stock, along with some salt, pepper, 1 teaspoon of sugar and vinegar

9) Using a sharp knife, dice the bacon and slice the onions

10) In the casserole with the remaining butter, saute the bacon and onion till evenly browned

11) Cover the casserole with a lid and place in the oven to cook for 45 minutes

12) Cut the pigeons to half and layer atop the red cabbage

13) Using a knife, slice the apples into rings

14) Into a frying pan, dab in 1 ounce of butter and fry the apple rings with some sugar sprinkled

15) Place an apple ring atop each pigeon

SERVING

16) Serve the pigeon with some brown gravy

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 739Calories from Fat 361

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 19 g95%

Trans Fat 0 g

Cholesterol

Sodium 281 mg11.71%

Total Carbohydrates 52 g17.3%

Dietary Fiber 10 g40%

Sugars 31 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet