Vineyard Thrushes Cooked with Olives

Name: Vineyard Thrushes Cooked with Olives (Grives de vigne confites aux olives)
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: For two people
Cuisine: French
Ingredients: 2 cloves of garlic; 3 juniper berries; 1 sprig of thyme; 10 black peppercorns; 1 tablespoon cognac; 50 g (1¾ oz) flour; salt, pepper; salt, pepper; 100 g (3½ oz) medium-sized black Niçoise olives; 100 g (3½ oz) pork belly fat cut into little strips (lardons); 2 tablespoons olive oil

Grives de vigne confites aux olives

Preparation info

For
two
people

Difficulty
Easy
Ready in
4 hr 30

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

6 plucked thrushes, with their heads, which are, for true connoisseurs of this bird, the best part. Gut the birds or not according to taste. Personally I prefer not to
2 tablespoons olive oil</

Europe
France
Main course
Mediterranean

Method

Vineyard, Thrushes Cooked with Olives

Stone the olives. Preheat the oven to 110°C/225°F/Mark ¼. Put the lardons and the olives in a small saucepan, and cover with 1 litre<