Pigeon with Morels and Sherry

Ingredients

Serves 2

• 2 pigeon
• 30g butter
• 40ml dry sherry
• 1 small shallot, chopped
• 1tbsp celery, chopped
• 1tbsp carrot, chopped
• 4-5 morel mushrooms (dried)
• 300ml light game stock
• 100g fresh mushrooms (eg field or button), sage, thyme or herbs of choice

Method

1. Brown the pigeon using half the butter.
2. De-glaze the pan using the sherry, and pour the liquid over the birds.
3. Using the remaining butter, heat the shallot, celery and carrots in a casserole dish for a few minutes.
4. Add the birds and stock to the casserole dish, season, cover and cook in a pre-heated oven at 180øC for 10 minutes.
5. Add the mushrooms, herbs and more stock, if required, then cook for another 10 minutes.
6. Adjust seasoning if necessary.
7. Serve at once with seasonal vegetables and game chips.

Courtesy of Harry Ardeshir, Shooting Times 11 Oct 2002