Salmis of wood pigeons

This recipe comes from Umbria in Italy.  The pigeons are served with a lovely rich sauce.  It makes a lovely supper dish.

Preparation Time: 20 Mins

Cooking Time: 70 Mins

Total Time: 1½ Hrs

Ingredients

For 2 portions

1 fillet             Anchovy  - chopped  

1                    Carrot  - chopped     

1 stick             Celery  - chopped     

4                    Cloves      

1 clove            Garlic  - crushed      

100 ml             Olive oil    

1                    Onion  - chopped     

1 tbs               Parsley  - chopped    

                      Pepper  - black        

2                    Pigeons  - wood      

1 sprig            Sage        

                      Salt          

1 sprig            Thyme      

110 ml             Vinegar  - cider       

100 ml             Wine  - red 

To serve

2 slices            Toast       

Method

Cut each of the birds into 6 pieces (2 wings, 2 legs and 2 breasts) and fry them in the olive oil with the onion, carrot, celery and parsley for a few minutes.  Add the sage, thyme, cloves, wine and most of the vinegar, reserving 1 tablespoon, and season with salt and pepper.  Cook over a low heat for about 1 hour, simmering very gently.  Remove the pigeon pieces and keep warm.

Strain the gravy into a clean saucepan and add the anchovy, garlic and remaining vinegar.  Heat it up and pour it over the pigeons bits.  Serve them hot on toast.

Wine recommendations

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Côtes de Gascogne rouge

     Côtes du Luberon