Recipe by Tina and Dave
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!
Top Review by michael.lehr
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 sautÃ© potatoes. I didn't bother with the redcurrant jelly.
- 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
Directions See How It's Made
- 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.