Pigeon Casserole in Red Wine Sauce
Added March 07, 2006 | Recipe #158908
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Delicious but simple! Both my 24-year-old daughter (particularly) and my wife were quite knocked out by the taste of the sauce, made with a standard Cote du Rhone.
I forgot the bay leaf (but that didn't matter) and I used fresh thyme.
Probably the most important decision was to use a half each of beef and chicken stock cubes - neither too strong or too anodyne!
I cooked it on the hob and 2 hours seemed right. Feeling lazy, I just served it with sauté potatoes. I didn't bother with the redcurrant jelly.
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Nutritional Facts for Pigeon Casserole in Red Wine Sauce
Serving Size: 1 (291 g)
Servings Per Recipe: 6
Amount Per Serving
% Daily Value
Calories 589.3
Calories from Fat 397
67%
Total Fat 44.1 g
67%
Saturated Fat 16.4 g
82%
Cholesterol 149.0 mg
49%
Sodium 287.5 mg
11%
Total Carbohydrate 15.5 g
5%
Dietary Fiber 2.3 g
9%
Sugars 5.1 g
20%
Protein 28.3 g
56%
The following items or measurements are not included:
meat stock
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