Pigeons with puree and pomegranate sauce

Pigeons with puree and pomegranate sauce
 
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by runneralps

 
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Ingredients

Ingredients
Method
 
  • 2 serves
  • 2 wild pigeons
  • 2 medium size potatoes
  • 2 carrots
  • a cup of tea peas (aprox. 120 grms)
  • 1 onion peeled and chopped in 4 pieces
  • Thyme
  • Marjoram
  • Basil
  • 1 clove garlic
  • 1 tea sp Sea salt
  • ¼ tea sp pepper
  • 1/6 tea sp sugar
  • 3 table sp olive oil
  • A glass of pomegranate juice
  • 30 grms cognac
Wash and clean the pigeons. With a sharp knife cut them in 2 pieces. Remove the skin. Put the pigeons in a bowl and seasoned them with sea salt, pepper, and pomegranate juice (squeeze just the half of a fruit).Add thyme ,marjoram and the clove of garlic(press and mash it gently).Let them in the marinade for 2 hours.
While keeping the pigeons in the marinade prepare the puree…..Add the vegs(potatoes ,carrots, peas, thyme, onion and basil) in a salted boiled water, and boil them for 30 minutes. When the water has been absorbed, add a table sp of olive oil , mix well and mash them using a multi chopper or other appropriate utensil. When the puree will be ready, add if you wish a portion of easy melting cheese…..
Now ….its time to cook the pigeons. In a fried pan add olive oil and the pigeons, caring not to add any liquid from the marinade. Add the twigs of thyme, marjoram and basil and also the clove of the garlic. Add the sugar on the pigeons. Fry them gently in very slow fire and browned them slightly. After 15 minutes of cooking (both sides) add the pomegranate juice and the cognac, and half a glass of water. Let them be cooked for 25 minutes, in slow fire, till the sauce thicken.
Serve the puree with the pigeons adding the sauce on top, and some pomegranate seeds,to decorate the plate.

Pigeons with puree and pomegranate sauce

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alt

This recipe was uploaded by runneralps

 
 
its an autumn recipe ,using the juice of pomegranate ......try it

Method


Wash and clean the pigeons. With a sharp knife cut them in 2 pieces. Remove the skin. Put the pigeons in a bowl and seasoned them with sea salt, pepper, and pomegranate juice (squeeze just the half of a fruit).Add thyme ,marjoram and the clove of garlic(press and mash it gently).Let them in the marinade for 2 hours.
While keeping the pigeons in the marinade prepare the puree…..Add the vegs(potatoes ,carrots, peas, thyme, onion and basil) in a salted boiled water, and boil them for 30 minutes. When the water has been absorbed, add a table sp of olive oil , mix well and mash them using a multi chopper or other appropriate utensil. When the puree will be ready, add if you wish a portion of easy melting cheese…..
Now ….its time to cook the pigeons. In a fried pan add olive oil and the pigeons, caring not to add any liquid from the marinade. Add the twigs of thyme, marjoram and basil and also the clove of the garlic. Add the sugar on the pigeons. Fry them gently in very slow fire and browned them slightly. After 15 minutes of cooking (both sides) add the pomegranate juice and the cognac, and half a glass of water. Let them be cooked for 25 minutes, in slow fire, till the sauce thicken.
Serve the puree with the pigeons adding the sauce on top, and some pomegranate seeds,to decorate the plate.
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