25 mins
Stewed Pigeons (Pigeons en Estouffade)
Ingredients for Stewed Pigeons (Pigeons en Estouffade)
Currently displaying quantities in US Imperial Measurements
How to Cook Stewed Pigeons (Pigeons en Estouffade)
- Wrap 2 rashers (slices) of streaky bacon around each pigeon and secure with cooking string. Melt the butter in a pan, add the pigeons and cook for 10 minutes until browned all over. Pour over the brandy and the wine, bring to the boil and cook for 2 minutes. Add the small pickling onions, beef stock and salt and freshly ground pepper to taste. Cover and simmer for 1 hour. Add the mushrooms and parsley and cook for a further 5 minutes.
- Transfer to a warmed serving dish, garnish with olives and thyme and serve immediately with Okra and Tomatoes.
GRAHAM'S HOT TIP:
If you don't have the time or inclination to make a beef stock, just use a stock cube in hot water. But think about making and keeping some stocks in the freezer - you'd be surprised the difference they make.
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