craigmosley
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| Sat Mar 24, 2007 10:49 pm Pigeon and Guinness Casserole |
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Pigeon and Guinness Casserole
16 Pigeon breasts cut into chunks
4oz (125g) Fat bacon
2oz (50g) Butter or Lard
10 Shallots (peeled and left whole)
4 Carrots (peeled and cut into thick rounds)
2oz (50g) Flour
Half pint (300ml) Guinness
Quater pint (150ml) Stock (or stock cubes and water)
1 Tablespoon (15ml) Dark Muscovado Brown Sugar
2 Teaspoons tomato puree
Salt & pepper
1 Dash of Red Wine Vinegar
1 Teaspoon of Redcurrant Jelly
Brown the pigeon breasts and bacon in the fat, then add the vegetables and cook for a few minutes.
Sprinkle in the flour and add the Guinness, stock and all the other ingredients except the wine vinegar and redcurrant jelly.
Tip into a 3 pint casserole dish and cook in a pre heated oven set at 400F/Gas mark 6/200C for 15 minutes and then turn down to 325F/Gas mark 3/160C for 2-3 hours.
Add a dash of vinegar and taste to see if it requires the jelly.
Enjoy !! |
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