Ingredients
3 small onions
3 carrots
3 cloves of garlic
6 pigeons
6 sprigs of fresh flat-leaf parsley
12 tablespoons olive oil
3 tablespoons plain flour
300 ml dry white wine
1000 ml chicken stock
Steps:
Peel and chop the onions, carrots, and garlic, halve the pigeons, then pick and finely chop the parsley.
Heat the oil in a casserole dish over medium heat, then sauté the onion, carrot, and garlic until softened. Add the pigeon and brown for 3 to 5 minutes. Sprinkle the flour in and stir well.
Add the wine and stock, season generously, then increase the heat and bring to a boil. Lower the heat, stir in the parsley, then simmer with the lid on for 4 hours (I put it into an electric oven at 160C for slow and even heat).
Check on it now and again, adding an extra splash of water/broth/wine, if needed - just to cover the meat.
When the pigeon is nearly ready, use a fork to shred the meat off the bone – it should fall off easily. Serve with potatoes and/or crusty bread – be careful of the bones as they are surprisingly sharp and hard.
Pigeon stew has a mood-improving effect noted by all members of the family. Meat is delicious, with a gentle gamy flavor; better than quail flesh.
3 small onions
3 carrots
3 cloves of garlic
6 pigeons
6 sprigs of fresh flat-leaf parsley
12 tablespoons olive oil
3 tablespoons plain flour
300 ml dry white wine
1000 ml chicken stock
Steps:
Peel and chop the onions, carrots, and garlic, halve the pigeons, then pick and finely chop the parsley.
Heat the oil in a casserole dish over medium heat, then sauté the onion, carrot, and garlic until softened. Add the pigeon and brown for 3 to 5 minutes. Sprinkle the flour in and stir well.
Add the wine and stock, season generously, then increase the heat and bring to a boil. Lower the heat, stir in the parsley, then simmer with the lid on for 4 hours (I put it into an electric oven at 160C for slow and even heat).
Check on it now and again, adding an extra splash of water/broth/wine, if needed - just to cover the meat.
When the pigeon is nearly ready, use a fork to shred the meat off the bone – it should fall off easily. Serve with potatoes and/or crusty bread – be careful of the bones as they are surprisingly sharp and hard.
Pigeon stew has a mood-improving effect noted by all members of the family. Meat is delicious, with a gentle gamy flavor; better than quail flesh.