Pigeon Casserole in Red Wine Sauce

Recipe by Tina and Dave
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry the diced bacon for 2 minutes, add the butter (I used 1oz of butter and a dash of olive oil) and the pigeons and brown quickly on all sides.
  • Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
  • Replace the birds, pour on the stock and the wine, bring to the boil and simmer very gently for 1 1/2 hours, until the birds are tender.
  • Serve with red currant jelly.
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