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Le Pigeonneau Roti Au Vinaigrette De Framboises Et Au Chocolate Amer Recipe
|Pigeons||4 (Corn Fed)|
|Vegetable oil||2 Tablespoon|
|Shallot||2 Teaspoon, finely chopped|
|Raspberry vinegar||2 Fluid Ounce (50 Milliliter)|
|Red wine||1⁄4 Pint (150 Milliliter)|
|Veal stock||1⁄2 Pint (300 Milliliter)|
|Bitter chocolate||4 Ounce (4 Cubes)|
|Butter||1 Tablespoon (1 Knob)|
Calories 261 Calories from Fat 143
% Daily Value*
Total Fat 16 g24.5%
Saturated Fat 5.7 g28.6%
Trans Fat 0 g
Cholesterol 80.8 mg
Sodium 159.8 mg6.7%
Total Carbohydrates 10 g3.3%
Dietary Fiber 1 g4%
Sugars 6.9 g
Protein 16 g31.7%
Vitamin A 3% Vitamin C 10.2%
Calcium 2% Iron 27.5%
*Based on a 2000 Calorie diet
1 Season the pigeons well.
2 In a pan, add oil and saute the pigeons for 10-15 minutes.(the flesh should be pink)
3 Transfer the pigeons to a plate when cooked.
4 Remove the fat from the pan and add shallot;let sweat until tender.
5 Stir in the vinegar to deglaze and boil until reduced completely.
6 Add in the wine and cook until reduced to a quarter of mixture.
7 Pour the veal stock and add the chocolate.
8 Add a knob of butter when the chocolate melts.
9 Carve the pigeons and arrange on a warm plate.
10 Pour the sauce over and serve.