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Pan Roasted Pigeon Stuffed With Cotechino ( Piccione Ripieno Con Cotechino)

6 x Bresse pigeons plucked and cleaned
25 ml olive oil
sea salt and freshly ground black pepper
250 ml red wine and/or chicken or veal stock (qv)

For the stuffing: 2 sm red onions peeled and chopped 4 x celery stalks chopped 2 tbl olive oil 1 x cotechino sausage 20 x sage leaves shredded 250 ml red wine

Preheat the oven to 230C/450F/Gas8.

Make the stuffing.

Sobten the onion and celery in the oil for 10 minutes over a low heat.

Remove the skin of the cotechino and crumble the meat with your hands.

Add the cotechino and sage to the onion and celery and fry for 10 minutes.

Pour off the fat from the pan add the red wine and boil to reduce by at least half.

Season with pepper and allow to cool before stuffing into the birds.

Heat 25ml oil in a roasting pan over a medium to high heat and brown each bird all over.

Season with salt and pepper place in the top of the preheated oven and roast for 20 minutes.

Remove the pan from the oven and take out the pigeon.

Keep warm.

Pour any excess oil out of the pan then place over a medium heat and add the red wine and/or stock.

Over a high heat reduce the liquid in the pan by half then season with salt and pepper.

Pour over the pigeon.

Serves 6

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