Stewed pigeons

In this recipe pigeons are cooked in a similar way to an estouffade or daube of beef -in a casserole with onions and mushrooms.  The dish produces rich flavoursome birds.

The cooking time given is for young birds.  If they are large or old, then the cooking time may have to be doubled.

The dish can be served as a main course or as a supper dish.

Preparation Time: 15 Mins

Cooking Time: 65 Mins

Total Time: 80 Mins

Ingredients

For 2 servings…

2                    Pigeons     

60 gms            Butter       

2 tbs               Brandy      

4 tbs               Wine  - red 

6                    Onions  - pickling     

110 gms          Mushrooms  - button 

                     Pepper      

                     Salt          

4 tbs               Stock  - chicken or game        

2 rashers          Bacon  - cut into 2    

Method

Pre-heat an oven to 170°C.

Brown the pigeons lightly in half the butter and transfer them to a small casserole, just beg enough to hold them.

Into the butter in which the pigeons have browned, pour the brandy and wine.  Let this boil for a few seconds and pour it over the pigeons.

Fry the onions and mushrooms in the other half of the butter and put them round the birds.  Season with salt and pepper and add the stock.

In the butter in which the onions and mushrooms have been cooked, cook the bacon, until the fat starts to run,.  Put it on the pigeon breasts.  Seal the casserole tightly and cook in the oven for 50 minutes.

Wine recommendations

A full-bodied red wine.

Conventional

     Côtes du Rhône

Interesting

     Cairanne

     Chinon

     Corbières

     Gigondas