1 Review of Pigeon Casserole in Red Wine Sauce

From: Chef #761248

On Feb 12, 2008

Delicious but simple! Both my 24-year-old daughter (particularly) and my wife were quite knocked out by the taste of the sauce, made with a standard Cote du Rhone. I forgot the bay leaf (but that didn't matter) and I used fresh thyme. Probably the most important decision was to use a half each of beef and chicken stock cubes - neither too strong or too anodyne! I cooked it on the hob and 2 hours seemed right. Feeling lazy, I just served it with sauté potatoes. I didn't bother with the redcurrant jelly.