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Non-illustrated recipe

Pigeons

  • For : 4 servings
  • Time : 2 h 30
  • Difficulty :  medium

Ingredients for Pigeons :

  • 2 pigeons
  • 1 slice Bayonne ham
  • 10 onions
  • 6 shallots
  • 1 garlic clove
  • 1/2 spoonful flour
  • 2 glasses red wine
  • 1 bouquet garni
  • 1 litre broth
  • 1 glass brandy

Technical stages for Pigeons :

  • Cut the pigeons in 4. In a large pot, brown the pieces in olive oil. Add the minced onions and shallots, crushed garlic and diced ham. Quickly brown, then take away from heat.
  • Transfer to another container and keep warm. Save the oil.
  • Put it back over low heat and bind it with flour. Bring the wine to a boil and flambe it.
  • Pour it over the flour and oil mix, then whisk. Add the pigeons, onions, shallots, ham and herbs. Moisten with the broth.
  • Simmer for 1h30 over low heat then flambe with brandy. Season to taste.
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The essentials

To make this recipe, some of these items will be required:

Chef knife (20 cm)Chef knife (20 cm) 26.00 Euro
Larousse des cuisines régionalesLarousse des cuisines régionales 36.00 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 24.30 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
The Onion CutterThe Onion Cutter 25.95 Euro
Chopper expressChopper express 24.90 Euro