Clarissa Dickson Wright, Johnny Scott

Sauce for Pigeon or Duck

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000The Game Cookbook
The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This is a variant on a Roman sauce; the original had mint and lovage seed but I like it better without them. This sauce can be served with pigeon or wild duck.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 4 ounces

Method

Heat the oil in a pan and fry the onion until it colors. Transfer it to a food processor and add all the other ingredients. Blend well, return to the pan and heat through.