I do this whith whole, plucked and skinned pigeons but you could do it with just pigeon breasts by cutting the cooking time down:
Wrap the pepared pigeon in smoked bacon (streaky is best as it is fattier) - say three rashers to aligeon. Push dried prunes or dried plums between the bacon and the pigeon.
Wrap in foil (leaving the top open) and place in a roasting tin. Pour 2 glasses or either red wine or cider over the pigeon and add some olive oil. Sprinkle with salt and ground black pepper.
Roast in the oven for 45 mins (max - maybe check after 35 mins) at 190. Pour off liquid from cooking, add a little tomato puree, fresh thyme and some more oil and a little water to make the gravy.
Serve with roast potatoes and green beans and fresh peas.
Worked very well when I cooked it last night.
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