| |
|
|
|
| |
Poultry and Game Recipes -
Braised Breast of
Wood Pigeon
Recipe
|
|
|
|
|
|
| |
|
Poultry and Game
Recipes
-
Braised Breast of
Wood Pigeon Recipe
Ingredients
Serve
4
-
75
g/3 oz
plain flour
-
8
skinless wood pigeon breasts
-
2 tablespoons olive oil
-
1 red onion, chopped
-
2 garlic cloves, chopped
-
3
celery sticks, chopped
-
250 ml/8 fl
oz red wine
-
grated rind of I orange
-
1 thyme sprig
-
1 rosemary sprig
-
1 bay leaf
-
1/2 teaspoon ground cinnamon
-
2 teaspoons juniper berries, crushed
-
200
g/7 oz redcurrant jelly
-
handful of flat leaf parsley,
chopped
-
salt and pepper
Method:
-
Season the flour with salt and pepper. Dip the wood
pigeon breasts into the seasoned flour and coat
evenly.
-
Heat the oil in a wide saucepan. Add the pigeon
breasts and cook for 2 minutes on each side. Remove
from the pan.
-
Add the onion,
garlic
and celery and fry over a low heat for 5 minutes.
Increase the heat and pour in the red wine, stirring
well to incorporate any tasty brown bits from the
pan.
-
Add the orange rind, thyme, rosemary, bay leaf,
cinnamon, juniper berries and redcurrant jelly and
season to taste with salt and pepper.
-
Return the
pigeon breasts to the pan and baste well with the
sauce. Simmer for 10 minutes. Remove the pigeon from
the pan and keep warm.
-
Increase the heat and reduce
the liquid to make a rich glaze. Return the pigeon
breasts to the pan, add the parsley and serve.
|
|
|
|
|
|
|
|
|
