Breast of Pigeon with Apple & Cider
Pigeon is in season all year round and is a very flavoursome meat. Allow half a pigeon or 1 breast per person
Serves: 4
Ingredients
- 2 pigeons
- 1 Apple, small and sliced
- 1 Onion, small, chopped finely
- 25g Butter
- 25g Flour
- 450ml Stock
- 450ml Cider
- Bouquet Garni
- Seasoning
- Garnish with apples and bacon
Method
- Brown the pigeons in the butter, then remove and cut the whole pigeons in half, not necessary when using breasts
- Brown the sliced apple and onion in the remaining butter
- Sprinkle on the flour, cook for 2 minutes then gradually add the stock and cider
- Bring to the boil and add the seasoning and bouquet garni
- Add the pigeons, cover and simmer gently for 2-21/2 hours
- Remove the pigens, strain and then boil to reduce the sauce to half
- Serve immediatley with the sauce poured over the pigeons and garnished with apple and bacon