Ingredients:
Method:
Season breasts and brown very quickly in a little oil.
Take them out of the pan and brown off the onion, garlic carrot and celeriac.
Take out veg and sprinkle the pan with a little flour and a squeeze of tomato puree.
Give this a good stir and add the wine and stock.
Allow to simmer for a couple of minutes making sure you stir out any lumps.
Meanwhile pair up the breast and wrap them in 2 rashers of bacon to give 4 little parcels (this will keep them nice and moist).
Put pigeon, veg, a bay leaf and sauce into a casserole dish and cook at say 170C for 1 – 11/2 hours.
Take 4 slices of white bread, trim off crusts, cut into triangles and fry in oil to make nice crunchy croutons.
Once the stew is cooked finish with a handful of chopped parsley and serve with the croutons and some nice Potato and Celeriac mash.
- 8 Pigeon breasts
- 8 rashers streaky bacon
- 1 onion
- 4 cloves garlic
- 2 large carrots
- 1 celeriac
- tomato puree
- chicken stock
- optional red wine
Method:
Season breasts and brown very quickly in a little oil.
Take them out of the pan and brown off the onion, garlic carrot and celeriac.
Take out veg and sprinkle the pan with a little flour and a squeeze of tomato puree.
Give this a good stir and add the wine and stock.
Allow to simmer for a couple of minutes making sure you stir out any lumps.
Meanwhile pair up the breast and wrap them in 2 rashers of bacon to give 4 little parcels (this will keep them nice and moist).
Put pigeon, veg, a bay leaf and sauce into a casserole dish and cook at say 170C for 1 – 11/2 hours.
Take 4 slices of white bread, trim off crusts, cut into triangles and fry in oil to make nice crunchy croutons.
Once the stew is cooked finish with a handful of chopped parsley and serve with the croutons and some nice Potato and Celeriac mash.
