The time taken to marinate and cook this casserole is well rewarded by the fabulous rich flavour of the finished dish. Stir fried green cabbage and celeriac puree are delicious accompaniment to this casserole?
4 pigeons (US squabs), about 225g / 8oz each
30ml / 2 tbsp olive oil
1 onion, coarsely chopped
225g / 8oz / 3 1/4 cups chestnut mushrooms, sliced
15ml / 1tbsp plain (all-purpose) flour
300ml / 1/2 pint / 1 1/4 cups game stock
30ml / 2 tbsp chopped fresh parsley
salt and ground black pepper
flat leaf parsley, to garnish
For the marinade
15ml / 1 tbsp light olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 celery stick, chopped
3 garlic cloves, sliced
6 allspice berries, bruised
2 bay leaves
8 black peppercorns, bruised
150ml / 1/4 pint / 2/3 cup red wine vinegar
150ml / 1/4 pint / 2/3 cup red wine
45ml / 3 tbsp redcurrant jelly
Mix together all the ingredients for the marinade in a large bowl. Add the pigeons and turn them in the marinade, then cover the bowl and chill for about 12 hours, turning the pigeons frequently.
Preheat the oven to 150C / 300F / Gas 2. Heat the oil in a large, flameproof casserole and cook the onion and mushrooms for about 5 minutes, or until the onion has softened.
Meanwhile, drain the pigeons and strain the marinade into a jug (pitcher), then set both aside seperately.
Sprinkle the flour over the pigeons and add them to the casserole, breast sides down. Pour in the marinade and stock, and add the chopped parsley and seasoning. Cover and cook for 2 1/2 hours.
Check the seasoning, then serve the pigeons on warmed plates and ladle the sauce over them. Garnish with parsley.
If you are unable to buy pigeon, this recipe works equally well with chicken or rabbit. Buy portions and make deep slashes in the flesh so that the marinade soaks into, and flavours right into, the centre of the pieces of meat.
More Pigeon In Red Wine Recipes
Food.com – Pigeon Casserole in Red Wine Sauce
Channel 4 UK – Pan-seared pigeon with red wine and asparagusmarinated pigeon
red wine pigeon