Jamie Magazine
By Gennaro Contaldo
Slow-cooked pigeon
4 hrs 20 mins
Not Too Tricky
serves 4
About the recipe
This is one of Luis Gallego’s favourite pigeon recipes.
Recipe From
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
250ml dry white wine
750ml organic chicken stock
Method
- 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 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.
- 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.
- 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!
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