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pot roast pigeon

serves two
2 pigeons
2 sausages, in chunks

2 rashers of streaky bacon, chopped
a knob of butter
1 dsp of olive oil
1 bay leaf
2 sprigs of thyme
1 small onion, in sixths
1 stick of celery, chopped
1 garlic clove
1 tsp flour
125ml red wine
125ml
chicken stock

Heat the butter and oil in a frying pan. Brown the pigeons and remove to a casserole with the bayleaf and thyme. Fry the sausages and bacon in the frying pan until browned, remove with a slotted spoon and add to the casserole. Fry the onion, celery and garlic until softened. Sprinkle over the flour and stir. Pour in the wine and stock and bring to a simmer. Pour all of this into the casserole. Cover and put in the oven at 200C/180C fan for 45 minutes.
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  • blog
  • about
  • how
  • recipes
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
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  • links
  • contact