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.
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.
