Graham Beattie's Pigeon Stew Recipe at MyDish

Graham Beattie's Pigeon Stew

3 stars based on 7 reviews Rate this Recipe

Method

  • Season breasts and brown very quickly in a little oil. Take them out of the pan and brown off the onion, garlic carrot and celeriac.

  • Take out veg and sprinkle the pan with a little flour and a squeeze of tomato puree. Give this a good stir and add the wine and stock. Allow to simmer for a couple of minutes making sure you stir out any lumps.

  • Meanwhile pair up the breast and wrap them in 2 rashers of bacon to give 4 little parcels (this will keep them nice and moist). Put pigeon, veg, a bay leaf and sauce into a casserole dish and cook at say 170C for 1 – 11/2 hours.

  • Take 4 slices of white bread, trim off crusts, cut into triangles and fry in oil to make nice crunchy croutons.

  • Once the stew is cooked finish with a handful of chopped parsley and serve with the croutons and some nice Potato and Celeriac mash.

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    Ingredients

    • 8 Pigeon breasts
    • 8 rashers steaky bacon
    • 1 onion
    • 4 cloves garlic
    • 2  large carrots
    • 1 celeriac
    •  tomato puree
    •  chicken stock
    • optional red wine

    By Views 4217  Added Wed Sep 26 2007


    My colleague Graham was a chef and came to my rescue with this game recipe - delicious for those who haven't tried game before.

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