Pigeon Casserole Recipe

Ingredients : Serves 4

4 pigeons
Salt and freshly ground black pepper

450 ml/0.75 pt/2 cups dry white wine

2 onions, chopped
2 carrots, chopped
1 bouquet garni sachet
50 g/2 oz/0.25 cup butter or margarine

100 g/4 oz belly pork, rinded and diced

25 g/1 oz/0.25 cup plain (all-purpose) flour

120 ml/4 fl oz/0.5 cup brandy
2 garlic cloves, crushed
Boiled red cabbage and chestnuts, to serve

Method :

Season the pigeons with salt and pepper. Mix together the wine, onions, carrots and bouquet garni and marinate the pigeons in the mixture overnight, turning two or three times. Melt three-quarters of the butter or margarine in a flameproof casserole (Dutch oven) and fry (saute) the pork until crisp. Lift the pigeons out of the marinade, pat dry on kitchen paper (paper towels) and sprinkle with the flour. Melt the remaining butter and brown the pigeons all over. Pour the brandy over them and set them alight to burn off the excess fat. Strain the marinade and add to the casserole with the garlic and seasoning to taste. Cover tightly and cook in a preheated oven at 150°C/300°F/gas mark 2 for 2.5 hours until very tender. Serve with red cabbage and chestnuts.