Pigeon Casserole in Red Wine Sauce
- Ready In:
- 1hr 50mins
- 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.
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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 sautÃ© potatoes. I didn't bother with the redcurrant jelly.