PIGEON CASSEROLE IN RED WINE SAUCE
This comes from cookitsimply.com. The sauce is absolutely gorgeous! I added a dash of lemon juice before cooking this in a tagine, in the oven (2+ hours @ 325f) - perfect! The recipe says to cook it in a pan on the hob so feel free to do it that way!
Provided by Tina and Dave
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Fry the diced bacon for 2 minutes, add the butter (I used 1oz of butter and a dash of olive oil) and the pigeons and brown quickly on all sides.
- Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
- Replace the birds, pour on the stock and the wine, bring to the boil and simmer very gently for 1 1/2 hours, until the birds are tender.
- Serve with red currant jelly.
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Isttiak Arju
[email protected]This casserole is a great way to introduce people to pigeon.
Korea Time
[email protected]I would definitely make this dish again.
Yesu Padam
[email protected]This dish is perfect for a special occasion.
Gulam Abbas
[email protected]I love the combination of red wine and pigeon. It's a classic flavor pairing.
Maribel Catapang
[email protected]This recipe is a great way to use up leftover pigeon.
lyn Ganotisi
[email protected]I followed the recipe exactly, but my casserole turned out dry. I think I might have overcooked the pigeon.
essiaw albert
[email protected]The sauce was amazing, but the pigeon meat was a bit tough.
Ssendegeya Banada
[email protected]This casserole was a bit too gamey for my taste, but my husband loved it. He said it reminded him of venison.
M Qais
[email protected]I've never cooked pigeon before, but this recipe made it easy and delicious. The red wine sauce was the perfect complement to the gamey flavor of the pigeon. I'll be adding this dish to my regular rotation.
Somto Onyejekwe
[email protected]This pigeon casserole was a hit with my family! The red wine sauce was rich and flavorful, and the pigeon meat was tender and juicy. I will definitely be making this dish again.