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Pigeon Casserole




Wood Pigeon(Columba palumbus)
Copyright Bobbrooky/Dreamstime.com
I’m going to start off the game season with my pigeon casserole.
The game is good for those of us who suffer from vascular problems because wild animals carry significantly less fat than farmed ones.
Pigeons are usually classed as a game in cookbooks. But to farmers and market gardeners, they are more like vermin. They’re quite greedy and can ruin crops if left unchecked. I understand that they’re particularly fond of Brussels sprouts. What this means is that if you live in a rural area it shouldn’t be too difficult to obtain pigeons shot by farmers in defense of their livelihood. They are of course sold in the supermarkets.
These days I see TV chefs preparing dishes with breast fillets of a pigeon that are barely cooked. Well, in my experience the meat of the pigeon is somewhat darker and a bit tougher than pheasant or partridge.  So I think it’s better to give them a long cook.

Pigeon Casserole
Author: 
Recipe type: Dinner
Cuisine: European
Serves: 4
 
This pigeon casserole, with sausages, mushrooms and red wine, is an excellent dish to serve at a dinner party in the autumn
Ingredients
  • 2 Tablespoons Olive Oil
  • 4 Wood Pigeons, Plucked and Drawn
  • 8 Toulouse Sausages(pork chipolatas flavored with garlic and herbs)
  • 2 Onions, Chopped
  • 2 Cloves Garlic, Chopped
  • 4 Slices Lean Back Bacon, Chopped
  • 250 g Button Mushrooms
  • 2 Teaspoons Dried Thyme
  • 1 Tablespoon Tomato Puree
  • I Small Can(about 200 g ) Chopped Tomatoes
  • 2 Tablespoons Plain Flour
  • 250 ml Red Wine
  • 500 ml Chicken Stock
Instructions
  1. Split the pigeons in half using either poultry shears or a cleaver(watch your fingers!)
  2. Fry them in the oil until lightly browned.
  3. Keep warm
  4. Fry the sausages until lightly browned
  5. Keep warm
  6. In the same pan fry the onions at a medium heat until soft(about three minutes)
  7. Add the Garlic and fry for one minute
  8. Add the bacon and mushrooms and fry for three minutes(the bacon should be cooked but NOT burnt)
  9. Add the thyme and fry for one minute
  10. Remove excess fat from the pan
  11. Add the Tomato Puree, stir well and fry for one minute
  12. Add the flour through a sieve, stir and fry for one minute
  13. Remove the pan from the heat
  14. Add the Red Wine gradually, stirring until there are no lumps
  15. Bring to the boil
  16. Simmer for three minutes
  17. Add the Chopped Tomatoes and Chicken Stock
  18. Return the Pigeons and Sausages to the pan
  19. Bring to the boil
  20. Reduce the heat and simmer gently for one and a half hours
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