Pigeons with a Compote of Red Cabbage

Name: Pigeons with a Compote of Red Cabbage
Ingredients: 2 rounded tablespoons (2 x 15 ml rounded spoons) plain flour; 4 wood pigeons; 2 tablespoons (2 x 15 ml spoons) sunflower oil, plus extra if necessary; 4 tablespoons (4 x 15 ml spoons) olive oil; salt, black pepper; 2 largish onions; 2 oz (50 g) butter; 1 lb (500 g) red cabbage; 2-inch (5 cm) piece of fresh ginger; 2 large garlic cloves; 2 teaspoons (2 x 5 ml spoons) caraway seeds; 4 oz (125 g) pitted prunes, cut in half; ¼ pint (150 ml) red wine; salt; salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

I always think of this as a New Year’s dish. It’s a simple pigeon casserole which can be made ahead and re-heats well. This is one of those dishes which are particularly heartening on a cold day, and the temperature usually seems to drop once the excitement of Christmas Day has passed.

Ingredients

2 rounded tablespoons (2 x 15 ml rounded spoons) plain flour
4 wood pigeons

Main course
Christmas
December
New Year

Method

First make the compote. Peel the onions and chop them roughly. Melt the butter in a large flameproof casserole over a medium heat, add the onion and cook until soft and just beginning to brown. Meanwhile chop up the red cabbage finely. Peel the ginger and the garlic and chop them together finely. When the onion is soft add the chopped ginger and garlic followed by the cabbage. Add the caraway s