Salmis of Pigeon

Name: Salmis of Pigeon
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tablespoons cognac; 400 ml (¾ pint) red wine; 1 tablespoon arrowroot; 6 croûtes fried in unsalted butter; 6 black peppercorns, crushed; 2 sprigs of thyme; 1 bay leaf; 3 sprigs of parsley; 1 carrot, finely chopped; 1 stalk of celery, finely chopped; 5 shallots, finely chopped; 4 cloves garlic, crushed; 6 pigeons; 6 thin slices of streaky bacon; 2 tablespoons oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Salmis appear in late mediaeval manuscripts and are still made in much the same way. Game or other meat is partially roasted then finished off in a wine sauce. It is a popular method for game birds with today’s chefs who serve the roasted breasts with a quick sauce made with the remaining carcases.

Ingredients

6 pigeons
6 thin slices of streaky bacon
2 tablespoons

Main course
Starter
Gluten-free

Method

Preheat the oven to 220°C/425°F/gas 7. Season the birds and place the bacon over the breasts. Roast for 8 minutes. Remove them from the oven an