Pigeons in Red Wine Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Butter | 50 Gram | |
| Pigeons | 4 | |
| Onions | 12 | |
| Mushrooms - 100 g, cleaned and thickly sliced | ||
| Red wine | 300 Milliliter | |
| Poultry stock or water and 1/2 chicken stock cube - 150 ml | ||
| black pepper | 1 | |
| Mixed herbs - 1x2.5 ml spoon | ||
| Beurre manic made with 25 g butter mixed with 1 X 15 ml spoon flour | ||
| Freshly chopped parsley | ||
| Lemon | 1 (To garnish:) | |
Directions
GETTING READY
1) Arrange the ingredients.
MAKING
2) In the cooker, heat the butter and brown the pigeons all over.
3) Add the onions and mushrooms and fry until both are beginning to colour.
4) Stir in wine, stock or water and stock cube, salt, pepper and herbs.
5) Place the lid to close the cooker, bring to high pressure and cook for 20 minutes.
6) Reduce the pressure quickly.
7) With slotted spoon, lift out the pigeons and vegetables and transfer to a warmed dish and keep hot.
8) Return the open cooker to the heat, add the beurre manie in small pieces stirring constantly until the sauce is thickened.
9) Taste the sauce and adjust the seasoning as necessary.
SERVING
10) Pour a little sauce over the pigeons, sprinkle with a mixture of chopped parsley and lemon rind and serve hot.
Serve the remaining sauce separately.
1) Arrange the ingredients.
MAKING
2) In the cooker, heat the butter and brown the pigeons all over.
3) Add the onions and mushrooms and fry until both are beginning to colour.
4) Stir in wine, stock or water and stock cube, salt, pepper and herbs.
5) Place the lid to close the cooker, bring to high pressure and cook for 20 minutes.
6) Reduce the pressure quickly.
7) With slotted spoon, lift out the pigeons and vegetables and transfer to a warmed dish and keep hot.
8) Return the open cooker to the heat, add the beurre manie in small pieces stirring constantly until the sauce is thickened.
9) Taste the sauce and adjust the seasoning as necessary.
SERVING
10) Pour a little sauce over the pigeons, sprinkle with a mixture of chopped parsley and lemon rind and serve hot.
Serve the remaining sauce separately.
Chef
