Poultry and Game Recipes - Stewed Pigeons in Wine Recipe

  
 

Poultry and Game Recipes - Stewed Pigeons in Wine Recipe

Ingredients

Serve 6

  • 6 streaky bacon rashers, rinded

  • 3 young oven-ready pigeons

  • 50 g/2 oz butter

  • 2 tablespoons brandy

  • 150 ml/1/4 pint dry white wine

  • 10 pickling onions

  • 6 tablespoons Beef Stock

  • 125 g/4 oz button mushrooms

  • 1 tablespoon chopped parsley

  • salt and pepper

To garnish:

  • 12-16 green olives

  • thyme sprigs

Method:

  1. Wrap 2 rashers of bacon around each pigeon and secure with string.

  2. Melt the butter in a pan, add the pigeons and cook for 10 minutes until browned all over.

  3. Pour over the brandy and wine, bring to the boil and cook for 2 minutes.

  4. Add the onions and stock and season to taste with salt and pepper. Cover and simmer for 1 hour. Add the mushrooms and parsley and cook for 5 minutes.

  5. Transfer to a warm serving dish, garnish with olives and thyme and serve immediately.