Pigeon with Gravy

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

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

Ingredients

Main course
Gluten-free
January

Ingredients

Method