Ingredients: 4 pigeon breasts 6 tbsp butter 2 medium onions, finely chopped 2 tbsp flour 450ml red wine 400ml dark brown stock 2 tbsp parsley, finely chopped 2 bayleaves 3 tsp fresh thyme, chopped salt, sugar and freshly-ground black pepper, to taste Celtnet recipes chicken recipe divider Pigeon Breasts Preparation: Method: Melt the butter in a deep oven-proof pan (or cast iron casserole) and add the pigeon breasts. Cook until the breasts are browned all over then remove and set aside. Add the onion to the pan and when browned sprinkle the flour over the top and stir in. Add the wine and stock, whisking all the while then return the pigeon breasts to the pan along with the herbs (except the parsley), salt, pepper and a little sugar. Cove the pan and place in an oven pre-heated to 170°C. Cook slowly for two hours then adjust the seasonings, sprinkle the parsley over the top and serve with mashed potatoes or boiled rice.
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