Pigeon Breasts with Thyme Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • 4 pigeons
  • 6 tablespoons, red wine
  • 4 tablespoons olive


Remove the breast from the pigeons and place in the red wine to marinate. Chop three of the carcases into pieces and brown in 3 tablespoons of oil in a large heavy frying pan. Remove the pieces to a saucepan. Brown the vegetables in the frying pan and add them to the saucepan along with the bay leaf, parsley, and sprigs of thyme. Cover with cold water, bring to the boil, skim if necessary and s