Pigeon Casserole in Red Wine Sauce

Ingredients

• 4 ounces bacon, diced
• 1 ounce butter (50 g)
• 4 pigeons or 2 wood pigeons
• 4 medium onions, skinned and chopped
• 4 medium carrots, peeled and chopped
• 1 bay leaf
• 2 teaspoons chopped fresh parsley
• 1/4 teaspoon dried thyme
• salt & freshly ground black pepper
• 1 ounce flour
• 300 ml meat stock
• 100 ml red wine

Directions

1. 1

   Fry the diced bacon for 2 minutes, add the butter (I used 1oz of butter and a dash of olive oil) and the pigeons and brown quickly on all sides.

2. 2

   Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.

3. 3

   Replace the birds, pour on the stock and the wine, bring to the boil and simmer very gently for 1 1/2 hours, until the birds are tender.

4. 4

   Serve with red currant jelly.