craigmosley
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| Sat Mar 24, 2007 10:51 pm Bachelor's Pigeon |
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Bachelor's Pigeon
2 Oven-ready Pigeons
1lb (500g) Peeled onions (sliced in thick rings)
4oz (125g) Raisins
2 Teaspoons demerera sugar
1 Bottle red wine
Salt & pepper
1 Rounded teaspoon cornflour
Gravy browning
Put the pigeons on top of a layer of onions in the bottom of a saucepan.
Cover with the rest of the onion rings and the raisins.
Add the sugar, red wine, salt & plenty of pepper.
Cover tightly and simmer for one and a half to two hours, or until the pigeons are tender.
Remove them to a servind dish, fish out the onions and arrange around the birds.
Reduce the liquid to half pint (300ml).
Add the cornflour mixed with a little water and a drop or two of gravy browning and stir until it thickens, then pour over the pigeons. |
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