Pigeon Casserole In Red Wine Sauce Recipes

POT-ROASTED PIGEONS IN RED WINE

Steps:

• Wash pigeons inside and out in cold water, pat dry and stuff each with 2 sage leaves, a pinch of salt and some cracked pepper. Choose a heavy-based lidded pot that will fit all four pigeons comfortably (they need to be turned to brown all over). Place on medium heat, add the butter and oil. When foaming, add remaining sage leaves and the four birds. Brown them all over, seasoning with salt and pepper before adding the carrot, onion, garlic and rosemary. Cook for a couple of minutes more until lightly golden and add half the wine. Turn the heat to medium-low and cover with a lid, slightly askew. Keep the butter and wine bubbling so the birds are half roasting and half steaming. There should always be about 2cm of liquid in the bottom and you will need to add more wine or water as you go. Cook for 35-45 mins, turning the birds at intervals, until the meat is tender. (Push the thighs with a fork - meat should come away from the bone.) Remove from heat and allow to rest for few minutes. Put the pigeons on a warm serving plate and return pot to the heat. Add a couple of tablespoons of cold water to the sauce and bring to the boil, stir the sides and bottom to remove any tasty brown bits and pour the juices over the squabs. To serve Serve with gratinated fennel.

PIGEON CASSEROLE IN RED WINE SAUCE

Steps:

• Fry the diced bacon for 2 minutes, add the butter (I used 1oz of butter and a dash of olive oil) and the pigeons and brown quickly on all sides.
• Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
• 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.
• Serve with red currant jelly.

MUSHROOM SAUCE WITH RED WINE

Steps:

• Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
• Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
• Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

MAMA'S QUAIL IN RED WINE SAUCE

Steps:

• Preheat oven to 350°; tie the legs of the quail together with kitchen twine.
• Season quail with salt and pepper.
• Place the flour in a shallow dish and lightly season with salt and pepper.
• Coat the quail in the flour, shaking off the excess.
• To cook: heat the oil in a large ovenproof skillet over med-high heat.
• Add the quail without crowding and sear on both sides until the birds are a dark, golden brown, about 3 minutes per side.
• Sprinkle thyme sprigs over the birds and transfer the skillet to the oven.
• Continue cooking until the quail are cooked through but still pink, an additional 8-10 minutes.
• Remove the pan from the oven and transfer the quail to a warm platter; cover loosely with foil to keep them warm.
• Make the sauce: pour off the excess oil; place the skillet on top or the stove over high heat.
• Add in the red wine and stir with a wooden spoon to loosen any browned bits from the bottom.
• Decrease heat to medium and simmer, stirring occasionally, until the liquid is well reduced, 8-10 minutes.
• Add in the stock and continue to simmer until reduced by half, about 5 minutes.
• Taste and adjust for seasoning with salt and pepper.
• Whisk in the butter.
• Return the quail to the sauce and spoon the sauce over to coat; serve immediately.