Pigeon Casserole

Posted By Kerri


This didn’t turn out brilliantly as we over-cooked the pigeon, shame because everything else was brilliant.

Brown pigeon and remove from the pan (we forgot to do this)
Saute lardons, onions, garlic, celery and carrot
Return browned pigeon to the pan, add red wine, stock and herbs (we used thyme, bay, parsley and parsley stalks)
Bring to the boil and then simmer for 20 minutes

We served this with brown basmati rice and some green vegetables.

Dec 16th, 2007

One Comment to 'Pigeon Casserole'

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  1. Pixie said,

    You should read my bye bye birdie entry, http://yousaytomatoisaytomato.blogspot.com/2007/12/bye-bye-birdie.html Hate when I overcook a good meat!

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