Pigeon Casserole In Red Wine Sauce Recipes

SLOW-COOKED PIGEON

Steps:

• Peel and chop the onions, carrots and garlic, halve the pigeons, then pick and finely chop the parsley.
• Heat the oil in a casserole dish over a medium heat, then sauté the onion, carrot and garlic until softened. Add the pigeon and brown for 3 to 5 minutes. Sprinkle the flour in and stir well.
• Add the wine and stock, season generously, then increase the heat and bring to the boil. Lower the heat, stir in the parsley, then simmer with the lid on for 4 hours. Check on it now and again, adding an extra splash of water, if needed.
• When the pigeon is nearly ready, use a fork to shred the meat off the bone - it should fall off easily. Serve with potatoes or crusty bread - be careful of the bones!

ONE-PAN PIGEON BREAST WITH SPINACH & BACON

Steps:

• Heat half the butter in a large frying pan, then fry the bacon for 5 mins until starting to crisp. Transfer to a plate using a slotted spoon. Fry the bread in any leftover bacon fat for 1 min on each side until crisp and golden, then transfer to a plate and set aside.
• Season the pigeon generously with salt and pepper, and heat the remaining butter in the pan until sizzling. Sear the pigeon for 2-3 mins on each side until golden, then transfer to a chopping board and leave to rest.
• Return the fried bacon to the pan and turn up the heat. Scatter over the mushrooms and fry for 3-4 mins until softened, then add the spinach, season and splash in the vinegar. Turn the heat up to high and stir-fry until the spinach is wilted. Divide the spinach mixture between the fried bread slices. Finely slice the pigeon breasts, arrange over the spinach and serve.

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.