Pigeon Casserole in Red Wine Sauce

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!

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 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

1. 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.
2. Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
3. 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.
4. Serve with red currant jelly.