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6 September, 2013

Max’s Pigeons

Max’s Pigeons
Posted in : Wild Game Foods on
by : alansimmons
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Max's Pigeons
 
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Serves: 4
Ingredients
  • 6-8 pigeonsroast_chicken
  • 1 large brown onion
  • 300g mushrooms
  • 1½ cups white wine
  • mixed herbs
  • tomato sauce
  • Worchester sauce
  • bacon
  • paprika
  • gravy mix
Instructions
  1. Slice onion, heat some olive oil in a pan and put pigeons in 'back down' with onion, sprinkle with paprika and brown birds.
  2. Mix wine with 2 tablespoons tomato sauce, 1 tablespoon Worchester sauce, good pinch of mixed herbs and add to frypan; simmer 15 minutes.
  3. Put pigeons in a large casserole breast down, cover back with bacon, add mushrooms (halved).
  4. Make a gravy from juices in the frying pan adding water if necessary and pour over pigeons.
  5. Cover and bake in oven for 2½ hours @ 130C.
  6. Serve with boiled baby potatoes and thick sliced bread.