Pigeon Jus

• 1¾ lb (800 g) pigeon carcasses
• 2 shallots
• 4</

Cut the pigeon carcasses into small, even pieces; slice the shallots. Heat the oil in a saucepan over medium heat. Add the carcass pieces and sauté, stirring constantly, for 15 to 20 minutes, until lightly golden. Be careful not to brown the carcasses too much or the jus will taste bitter. Strain using a colander. Discard the all the fat in the saucepan. Place it over high heat; add the butter,