Pigeon with Mushrooms Recipe

Pigeon with Mushrooms Recipe

Ingredients : Serves 4

100 g/4 oz/0.5 cup butter or margarine
3 onions, chopped
4 celery sticks, chopped
4 pigeons
Salt and freshly ground black pepper 225 g/8 oz mushrooms, sliced
120 ml/4 fl oz/0.5 cup brandy
100 g/4 oz canned chestnut puree

Method :

Melt the butter or margarine in a large saucepan and fry (saute) the onions and celery until browned. Season the pigeons with salt and pepper and brown them in the pan, then cover and simmer gently for 30 minutes. Add the mushrooms and cook for 5 minutes, then add the brandy and simmer for 10 minutes. Season the chestnut puree with salt and pepper and place it in the bottom of a heated casserole dish (Dutch oven). Sit the pigeons on top of the puree. Lift out the vegetables with a slotted spoon and place them round the pigeons. Bring the pan juices back to the boil, then pour them over the pigeons. Cook in a preheated oven at 180C/350F/gas mark 5 for 20 minutes before serving.

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