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Add a photoServings: 4
Ingredients
- 4 x wood pigeons
- 1 x salt and pepper
- 2 Tbsp. oil
- 25 gm butter
- 1 x onion minced
- 2 x celery sticks minced
- 1 x carrot minced
- 50 gm streaky bacon derinded and minced
- 1 sprg each thyme rosemary and sage
- 150 ml dry white wine
- 300 ml warm chicken stock
- 350 gm shelled peas
Directions
- Season the pigeons inside and out with salt and pepper.
- Heat the oil and butter in a large flameproof casserole add in the onion celery carrot bacon and herbs tied together and fry gently for 5 min.
- Add in the pigeons and fry turning till lightly browned.
- Add in the wine bring to the boil and boil briskly for about 5 min.
- Add in the stock cover and cook gently for 1 to 1 1/2 hrs till the pigeons are almost tender.
- Add in the peas and cook for 15 to 20 min till the pigeons and peas are tender.
- Throw away the herbs check the seasoning and serve immediately.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 188 | |
| Calories from Fat 108 | 57% |
| Total Fat 12.23g | 15% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.18g | |
| Cholesterol 13mg | 4% |
| Sodium 183mg | 8% |
| Potassium 311mg | 9% |
| Total Carbs 10.57g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.21g | 3% |
| Protein 3.21g | 5% |
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