Casseroled Pigeons
Ingredients
Serves 6
- 100 g (4 oz) bacon, diced
- 50 g (2 oz) butter
- 4 pigeons or 2 wood pigeons
- 4 medium onions, skinned and chopped
- 4 medium carrots, peeled and chopped
- 1 bay leaf
- 10 ml (2 tsp) chopped fresh parsley
- 1.25 ml (1/4 tsp) dried thyme salt and freshly ground pepper
- 25 g (1 oz) flour
- 300 ml (1/2 pint) meat stock
- 2 sherry glasses of red wine
Method
- Fry the diced bacon for 2 minutes, add the butter 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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