Le Pigeonneau Roti Au Vinaigrette De Framboises Et Au Chocolate Amer Recipe
Ingredients
| Pigeons (corn-fed) - 4 | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Vegetable oil | 2 Tablespoon | |
| Shallot | 2 Teaspoon, finely chopped | |
| Raspberry vinegar | 50 Milliliter | |
| Red wine - Approx 150 ml / 1/4 pt | ||
| Veal stock | 300 Milliliter | |
| Bitter chocolate - 4 cubes | ||
| Butter - a knob | ||
Directions
MAKING
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.
SERVING
9 Carve the pigeons and arrange on a warm plate.
10 Pour the sauce over and serve.
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.
SERVING
9 Carve the pigeons and arrange on a warm plate.
10 Pour the sauce over and serve.
Chef
