Pigeons in Red Wine Recipe



Pigeons in Red Wine (pigeons en salmis) Recipes

Ingredients :

1 large piece of pork skin

4 pigeons

3.5 fl oz water

7 fl oz red wine

7 fl oz well-seasoned stock

bouquet garni

2 oz onion

2 cloves garlic

7 oz mushrooms

1 oz butter

1 oz flour

salt, pepper

Method :

Cut the pork skin into 4 pieces and wrap each piece round a pigeon. Put them in an ovenproof dish with the water, and cook for 50 minutes in a moderate oven (190C, 375F, Gas 5). Then strip off the pork fat coating and remove the breast and legs from each pigeon. Put the carcasses in a saucepan with the wine, well-seasoned stock, bouquet garni, chopped shallots or onion and garlic and simmer for 20 minutes. Strain this stock and reserve. Gently fry the sliced mushrooms in the butter for 10 minutes, sprinkle the flour over, cook for another minute, then pour in the reserved stock. Stir well, check the seasoning and add the pigeon breasts and legs. Simmer for 8 minutes and serve very hot.

Serves 4


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