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Braised Wood Pigeons (piccioncini En Tegame)
4 x wood pigeons
1 x salt and pepper
2 tbl oil
25 gm butter
1 x onion chopped
2 x celery sticks chopped
1 x carrot chopped
50 gm streaky bacon derinded and chopped
1 sprg each thyme rosemary and sage
150 ml dry white wine
300 ml hot chicken stock
350 gm shelled peas
Season the pigeons inside and out with salt and pepper.
Heat the oil and butter in a large flameproof casserole add the onion, celery, carrot, bacon and herbs tied together and fry gently for 5 minutes.
Add the pigeons and fry turning until lightly browned.
Add the wine bring to the boil and boil briskly for about 5 minutes.
Add the stock cover and cook gently for 1 to 1 1/2 hours until the pigeons are almost tender.
Add the peas and cook for 15 to 20 minutes until the pigeons and peas are tender.
Discard the herbs check the seasoning and serve immediately.
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