Tuesday, 7 January 2014
Braised Pigeon Breasts in White Wine.
In an oven proof casserole sweat some carrot, onion and celery until they are slightly softened.
In a pan colour your pigeon breasts on a med high heat for a few mins on each side and add to the casserole.
Deglaze the pan with white wine and add to the pigeon and veg - add a little stock if needed and some chopped mushrooms with the lid on.
Place in low oven (120 - 140 degrees) for about three quarters of an hour.
Serve with creamy mash to soak up all the juices.