Pigeon Casserole With Chestnuts Recipe
Ingredients
| 300 g / 12 oz. chestnuts | ||
| 3 plump pigeons | ||
| Oil | 3 Tablespoon | |
| 25 g / 1 oz. butter | ||
| 25 g / 1 oz. flour | ||
| 200 ml / 8 fl. oz. red wine | ||
| 250 ml / 1/2 pint chicken stock or stock made with a stock cube | ||
| 200 g / 8 oz. onions, quartered thinly pared rind and juice of | ||
| Orange | 1 | |
| 1 teaspoon redcurrant jelly | ||
| Salt | 1/2 Teaspoon | |
| Bouquet garni | 1 | |
| Pepper | 1 | |
| Parlsey sprigs | ||
Directions
GETTING READY
1) Boil water and add chestnut cooking for 2 minutes.
2) Drain and keep aside.
3) Slit the chestnuts with a sharp knife and remove the skin.
4) Boil again in simmering heat for 20 minutes.
5) Drain out of water and keep aside.
MAKING
6) Halve the pigeons with sharp knife and fry in 2 tablespoons oil and butter till brown.
7) Shift the content to a casserole.
8) Fry chestnuts in the remaining oil and fry till brown.
9) Drain the content on absorbent paper towels.
10) Mix flour to the fat remaining in the pan and stir gently, till it browns.
11) Stir in wine and stock.
12) Boil the contents and mask pigeons with the sauce.
13) Mix in onions, orange rind and juice, redcurrant jelly, salt, bouquet garni and pepper.
14) Put in a warm oven and cook covered at 170°C, 325°F, Gas Mark 3, for 3 to 3 1/2 hours.
15) Add chestnuts after the pigeon is cooked for quarter to three hours.
16) Take away bouquet garni and orange rind. Adjust the seasoning.
To freeze: turn into a rigid container or aluminum foil dish, cool, cover, label and freeze.
SERVING
17) Top with parsley sprigs and serve combined with braised root vegetables and creamed potatoes.
TIPS
Thaw overnight in the fridge. Before serving, transfer content to a casserole and reheat in warm oven at 170°C, 325°F, Gas Mark 3 and cook for 1 hour.
1) Boil water and add chestnut cooking for 2 minutes.
2) Drain and keep aside.
3) Slit the chestnuts with a sharp knife and remove the skin.
4) Boil again in simmering heat for 20 minutes.
5) Drain out of water and keep aside.
MAKING
6) Halve the pigeons with sharp knife and fry in 2 tablespoons oil and butter till brown.
7) Shift the content to a casserole.
8) Fry chestnuts in the remaining oil and fry till brown.
9) Drain the content on absorbent paper towels.
10) Mix flour to the fat remaining in the pan and stir gently, till it browns.
11) Stir in wine and stock.
12) Boil the contents and mask pigeons with the sauce.
13) Mix in onions, orange rind and juice, redcurrant jelly, salt, bouquet garni and pepper.
14) Put in a warm oven and cook covered at 170°C, 325°F, Gas Mark 3, for 3 to 3 1/2 hours.
15) Add chestnuts after the pigeon is cooked for quarter to three hours.
16) Take away bouquet garni and orange rind. Adjust the seasoning.
To freeze: turn into a rigid container or aluminum foil dish, cool, cover, label and freeze.
SERVING
17) Top with parsley sprigs and serve combined with braised root vegetables and creamed potatoes.
TIPS
Thaw overnight in the fridge. Before serving, transfer content to a casserole and reheat in warm oven at 170°C, 325°F, Gas Mark 3 and cook for 1 hour.
Chef
