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Pan Roasted Pigeon Stuffed With Cotechino ( Piccione Ripieno Con Cotechino) Recipe

by Global Cookbook

Ingredients

6 x Bresse pigeons plucked and cleaned 25 ml extra virgin olive oil     sea salt and freshly grnd black pepper 250 ml red wine and/or possibly chicken or possibly veal stock (qv) 2 sm red onions peeled and minced

4 x celery stalks minced 2 Tbsp. extra virgin olive oil 1 x cotechino sausage 20 x sage leaves shredded 250 ml red wine

Directions

1. Preheat the oven to 230C/450F/Gas8.
2. Make the stuffing.
3. Sobten the onion and celery in the oil for 10 min over a low heat.
4. Remove the skin of the cotechino and crumble the meat with your hands.
5. Add in the cotechino and sage to the onion and celery and fry for 10 min.
6. Pour off the fat from the pan add in the red wine and boil to reduce by at least half.
7. Season with pepper and allow to cold before stuffing into the birds.
8. Heat 25ml oil in a roasting pan over a medium to high heat and brown each bird all over.
9. Season with salt and pepper place in the top of the preheated oven and roast for 20 min.
10. Remove the pan from the oven and take out the pigeon.
11. Keep hot.
12. Pour any excess oil out of the pan then place over a medium heat and add in the red wine and/or possibly stock.
13. Over a high heat reduce the liquid in the pan by half then season with salt and pepper.
14. Pour over the pigeon.
15. Serves 6

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