Name: Pigeon with Gravy
Yield: serves 2-4 (depending on size of pigeons)
Ingredients: 2 oz smoked bacon – de-rinded and cut into thin strips; 4 oz celery – trimmed and roughly chopped; 4 oz carrot – peeled and roughly chopped; 4 oz leek – trimmed and roughly chopped; 1 oz butter; freshy ground black pepper; ½-1 teaspoon rowan, red currant or white currant jelly; 2 tablespoons brandy; 3 pints water; 1 teaspoon mixed peppercorns (red bay berries and allspice both add savour to this dish); 1 bay leaf; 1 clove garlic – peeled and crushed; salt; 4 fl oz red wine; 2 wood pigeons; 2 tablespoons olive oil; 2 oz onion – peeled and very finely chopped

Preparation info

serves
2-4
(depending on size of pigeons)

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

An inexpensive, sophisticated main course, easy to prepare with the added advantage that it leaves a little time for other things while the stock simmers. Good served with a swadge of the Celeriac Dauphinoise above, or another starchy accompaniment such as mashed parsnips, plus a pile of watercress alongside.

The basic method is translatable to any prime cut of poultry, game (especially hare) or red meat with sufficient related bones. Experiment with different gravy vegetables, spic