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Pigeon Casserole In Red Wine Sauce

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Ingredients

Adjust Servings:
4 ounces bacon, diced
1 ounce butter (50 g)
4 pigeons or 2 wood pigeons
4 medium onions, skinned and chopped
4 medium carrots, peeled and chopped
1 bay leaf
2 teaspoons chopped fresh parsley
1/4 teaspoon dried thyme
salt & freshly ground black pepper
1 ounce flour
300 ml meat stock
100 ml red wine

Nutritional information

589.4
Calories
397 g
Calories From Fat
44.1 g
Total Fat
16.5 g
Saturated Fat
149.1 mg
Cholesterol
287.6 mg
Sodium
15.5 g
Carbs
2.3 g
Dietary Fiber
5.1 g
Sugars
28.3 g
Protein
291g
Serving Size

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Pigeon Casserole In Red Wine Sauce

Features:
    Cuisine:

    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.

    • 130 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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.

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    Jackson Rivera

    Taco extraordinaire creating unique and flavorful fillings for his dishes.

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