Slow-cooked pigeon

Slow-cooked pigeon

Slow-cooked pigeon

Serves 4
Cooks In4 hours 20 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 430 22%
  • Fat 32.5g 46%
  • Saturates 5.4g 27%
  • Sugars 6.3g 7%
  • Salt 0.4g 7%
  • Protein 16.4g 33%
  • Carbs 17.2g 7%
Of an adult's reference intake
Recipe From

Jamie Magazine

By Gennaro Contaldo
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Ingredients

  • 2 small onions
  • 2 carrots
  • 2 cloves of garlic
  • 4 pigeons
  • 4 sprigs of fresh flat-leaf parsley
  • 8 tablespoons olive oil
  • 2 tablespoons plain flour
  • 250 ml dry white wine
  • 750 ml organic chicken stock
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Recipe From

Jamie Magazine

By Gennaro Contaldo
Tap For Ingredients

Method

  1. Peel and chop the onions, carrots and garlic, halve the pigeons, then pick and finely chop the parsley.
  2. Heat the oil in a casserole dish over a 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.
  3. Add the wine and stock, season generously, then increase the heat and bring to the boil. Lower the heat, stir in the parsley, then simmer with the lid on for 4 hours. Check on it now and again, adding an extra splash of water, if needed.
  4. When the pigeon is nearly ready, use a fork to shred the meat off the bone – it should fall off easily. Serve with potatoes or crusty bread – be careful of the bones!
Recipe From

Jamie Magazine

By Gennaro Contaldo