Ingredients
-
4
-
1
-
4
-
4
-
4
-
1
-
2
-
1/4
-
-
1
-
300
-
100
-
-
-
Directions
Pigeon Casserole in Red Wine Sauce, This comes from cookitsimply com The sauce is absolutely gorgeous! I added a dash of lemon juice before cooking this in a tagine, in the oven (2+ hours @ 325f) – perfect! The recipe says to cook it in a pan on the hob so feel free to do it that way!, Delicious but simple! Both my 24-year-old daughter (particularly) and my wife were quite knocked out by the taste of the sauce, made with a standard Cote du Rhone I forgot the bay leaf (but that didn’t matter) and used fresh thyme Probably the most important decision was to use a half each of beef and chicken stock cubes – neither too strong or too anodyne! I cooked it on the hob and 2 hours seemed right Feeling lazy, I just served it with sauté potatoes I didn’t bother with the redcurrant jelly , This comes from cookitsimply com The sauce is absolutely gorgeous! I added a dash of lemon juice before cooking this in a tagine, in the oven (2+ hours @ 325f) – perfect! The recipe says to cook it in a pan on the hob so feel free to do it that way!
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Steps
|
1
Done
|
Fry the Diced Bacon For 2 Minutes, Add the Butter (used 1oz of Butter and a Dash of Olive Oil) and the Pigeons and Brown Quickly on All Sides. |
|
2
Done
|
Remove and Add the Chopped Vegetables, Herbs, Salt, Freshly Ground Pepper and Flour. Mix Well. |
|
3
Done
|
Replace the Birds, Pour on the Stock and the Wine, Bring to the Boil and Simmer Very Gently For 1 1/2 Hours, Until the Birds Are Tender. |
|
4
Done
|
Serve With Red Currant Jelly. |
