craigmosley
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| Sat Mar 24, 2007 10:47 pm Pigeon Casserole With Apples and Cider |
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Pigeon Casserole With Apples and Cider
2-3 servings 2½ hours 20 min prep
1 ounce butter
2 young pigeons
1 small apple, cored and sliced
1 small onion, sliced
1 1/2 ounces all-purpose flour
450 ml stock
2/3 cup cider (1/4 pint)
salt and pepper
1 bouquet garni
Melt the butter in a flameproof casserole or heavy saucepan and brown the pigeons on all sides.
Remove them from the pan and cut in half.
Add the apple and onion to the pan and fry until lightly browned.
Sprinkle over the flour and cook, stirring well, for 2 minutes.
Gradually stir in the stock and cider and bring to the boil.
Add salt, pepper and the bouquet garni and return the pigeon halves to the casserole.
Cover and cook for 2 to 2 1/2 hours or until the pigeons are tender.
Transfer the pigeons to a warmed serving dish and keep hot.
Strain the cooking liquid and return it to the pan.
Boil briskly until well reduced, then pour it over the pigeons.
Garnish with fried apple rings and bacon rashers. |
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