Ingredients:
For the garnish
Method:
Melt the butter in a flameproof casserole or, heavy saucepan and brown the pigeons on all sides.
Remove them from the pan and cut in half.
Add the apple and onion to the pan and fry until lightly browned.
Sprinkle over the flour and cook, stirring well, for 2 minutes.
Gradually stir in the stock and cider and bring to the boil.
Add salt, pepper and the bouquet garni and return the pigeon halves to the casserole.
Cover and cook for 2 to 2 1/2 hours or until the pigeons are tender.
Transfer the pigeons to a warmed serving dish and keep hot.
Strain the cooking liquid and return it to the pan.
Boil briskly until well reduced, then pour it over the pigeons.
Garnish with fried apple rings and bacon rashers.
- 2 tbsp (25 g) 1 oz butter
- 2 young pigeons
- 1 small apple, cored and sliced
- 1 small onion, sliced
- 1 tbls (14 g) 1 1/2 oz flour (All purpose)
- 450 ml (3/4 pint) stock
- 2/3 cup (150 ml) 1/4 pt cider
- salt pepper
- 1 bouquet garni
For the garnish
- fried apple rings
- fried bacon rashers
Method:
Melt the butter in a flameproof casserole or, heavy saucepan and brown the pigeons on all sides.
Remove them from the pan and cut in half.
Add the apple and onion to the pan and fry until lightly browned.
Sprinkle over the flour and cook, stirring well, for 2 minutes.
Gradually stir in the stock and cider and bring to the boil.
Add salt, pepper and the bouquet garni and return the pigeon halves to the casserole.
Cover and cook for 2 to 2 1/2 hours or until the pigeons are tender.
Transfer the pigeons to a warmed serving dish and keep hot.
Strain the cooking liquid and return it to the pan.
Boil briskly until well reduced, then pour it over the pigeons.
Garnish with fried apple rings and bacon rashers.
