Pot Roasted Pigeons In Red Wine 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.

AWESOME RED WINE POT ROAST



Awesome Red Wine Pot Roast image

I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.

Provided by KarenCooks

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 4h30m

Yield 12

Number Of Ingredients 14

3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
½ cup water
½ cup red wine
1 teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
  • Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 10.1 g, Cholesterol 51.6 mg, Fat 15.2 g, Fiber 1.8 g, Protein 14.3 g, SaturatedFat 5.3 g, Sodium 253.7 mg, Sugar 2.9 g

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