secretagentmole 1,701 Posted January 20, 2015 Report Share Posted January 20, 2015 8 Pigeon breasts 8 rashers streaky bacon 1 onion 4 cloves garlic 2 large carrots 1 celeriac tomato puree chicken stock optional red wine Method Season breasts and brown very quickly in a little oil. Take them out of the pan and brown off the onion, garlic carrot and celeriac. Take out veg and sprinkle the pan with a little flour and a squeeze of tomato puree Give this a good stir and add the wine and stock. Allow to simmer for a couple of minutes making sure you stir out any lumps. Meanwhile pair up the breast and wrap them in 2 rashers of bacon to give 4 little parcels (this will keep them nice and moist). Put pigeon, veg, a bay leaf and sauce into a casserole dish and cook at say 170C for 1 – 11/2 hours. Take 4 slices of white bread, trim off crusts, cut into triangles and fry in oil to make nice crunchy croutons. Once the stew is cooked finish with a handful of chopped parsley and serve with the croutons and some nice Potato and Celeriac mash. Actually tried and tested now, the tomato taste is really nice against the lovely pigeon breast. For people who don't like pigeon Pheasant would work well. The wife stuffs a chicken breast with a sausage and wraps it in bacon for her as she does not like pigeon! 1 Quote Link to post Share on other sites
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