Name: Marinated Pigeon Breasts with Port and Redcurrant Jelly Sauce
Yield: Serves 2
Ingredients: ¼ pint/140 ml strained pigeon stock; ¼ pint/140 ml port; 2 slightly rounded tsp redcurrant jelly; 2 juniper berries, crushed (I use a rolling pin); Salt and freshly ground black pepper; 1 tsp salt; About ½ tbsp flour; A few black peppercorns; ¼ pint/140 ml red wine; 2 onions, skinned and cut in half; 1 stick of celery; The 2 pigeon carcasses; 2 pigeons, breasts separated from the carcasses; 1 tbsp sunflower oil; 1 oz/28 g butter; 2 tbsp olive oil; 1 onion, skinned and sliced; 1 stick of celery, chopped; A small bunch of parsley, chopped; 2 garlic cloves, skinned and chopped

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

We tend to overlook pigeon as a useful and delicious meat. If you’re a novice pigeon eater, you’ll find some advice on how to prepare them in the introduction to the following recipe.

Ingredients

2 pigeons, breasts separated from the carcasses
1 tbsp sunflower oil
1

Main course

Method

First prepare the marinade. Heat the oil and add the sliced onion, chopped celery, parsley and garlic. Cook for a few minutes, then pour in the red wine. Simmer for 3–4 minutes, then take the marinade off the heat and let it cool. Put the pigeon breasts into a dish and pour the cold marinade over them. Leave for several hours or overnight in a cool place.

Make stock with the two pigeon

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