Pigeon Breasts with Thyme Sauce

Name: Pigeon Breasts with Thyme Sauce
Ingredients: 1 tablespoon arrowroot; ½ teaspoon fresh thyme leaves, finely chopped, or ¼ teaspoon dried; salt and freshly ground black pepper; 2 tablespoons cream; some parsley stalks; bay leaf; 1 tablespoon unsalted butter; 3 sprigs of thyme, fresh or dried; 1 onion, sliced; 4 tablespoons olive oil; 1 carrot, chopped; ½ stalk of celery, chopped; 6 tablespoons, red wine; 4 pigeons; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

4 pigeons
6 tablespoons, red wine
4 tablespoons olive

Starter
Main course
Gluten-free

Method

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