Pigeon Casserole With Apples and Cider

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Ready In:
2hrs 20mins
Ingredients:
9
Serves:
2-3
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ingredients

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directions

  • 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.

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