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Pigeon Stew

Pigeon Stew


  • 8 Pigeon breasts
  • 8 rashers streaky bacon
  • 1 onion
  • 4 cloves garlic
  • 2 large carrots
  • 1 celeriac
  • tomato puree
  • chicken stock
  • optional red wine


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.
Prince Amir o Kinjan
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