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Slow-cooked pigeon

Slow-cooked pigeon

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Gennaro Contaldo

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

  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!

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