Pigeon Casserole With Apples And Cider Recipes

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PIGEON CASSEROLE IN RED WINE SAUCE



Pigeon Casserole in Red Wine Sauce image

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!

Provided by Tina and Dave

Categories     Stew

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 12

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

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.

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