Tuesday, December 18, 2012,11:29 PM
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- Braised Breast of Wood Pigeon
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PrintBRAISED BREAST OF WOOD PIGEON
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Season the flour with salt and pepper. Dip the pigeon into the flour to coat evenly.
- Heat the oil in a wide saucepan, add the pigeon, and cook for 2 minutes on each side. Remove from the pan.
- Add the onion, garlic, and celery, and sauté for 5 minutes. Increase the heat and pour in the wine, stirring well.
- Add the orange rind, thyme, rosemary, bay leaf, cinnamon, juniper berries, red currant jelly, and salt and pepper to taste.
- Return the pigeon to the pan and baste well with the sauce. Simmer for 10 minutes.
- Remove the pigeon from the pan and keep warm. Increase the heat and reduce the liquid to a rich glaze.
- Return the pigeon, add the parsley, and serve.
INGREDIENTS
- 100 grams all-purpose plain flour
- 15 wood pigeon breasts, skinned
- 4 tablespoons Cooking oil
- 2 red onion, chopped
- 4 garlic cloves, crushed
- 6 celery sticks, chopped
- 200 grams red wine
- Grated rind of 2 orange
- 2 thyme sprig
- 2 rosemary sprig
- 2 bay leaves
- 1 teaspoon ground cinnamon
- 4 teaspoons juniper berries, crushed
- 200 grams red currant jelly
- Italian parsley, chopped
- Salt and pepper
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