Farmed Pigeons with Grapes and Red Wine Sauce

Name: Farmed Pigeons with Grapes and Red Wine Sauce (Pigeonneau de Bresse aux raisins sauce vigneronne)
Cuisine: French
Ingredients: 4 plump pigeons; 32 grapes (seedless if possible), peeled; 1 bottle red wine, strong, deep in colour and low in acidity; 1 carrot, coarsely sliced; 1 onion, cut into quarters; a sprig of thyme; 1 bay leaf; 150 g (5½ oz) butter; 1 teaspoon beurre manié; 1 teaspoon shallot, chopped; 1 teaspoon tarragon, chopped; 1 teaspoon parsley or chervil, chopped; 1 teaspoon parsley or chervil, chopped; croûtons for garnishing; salt, freshly ground pepper; salt, freshly ground pepper

Pigeonneau de Bresse aux raisins sauce vigneronne

Preparation info

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

4 plump pigeons
32 grapes (seedless if possible), peeled
1 bottle red wine, strong

Europe
France
Main course
Gluten-free
Autumn

Method

Cooking the pigeons

Pre-heat the oven to its hottest setting.

Put the pigeons in an enamelled iron casserole with the carrot, onion, herbs and 30g (1 oz) of the butter. Brown the pigeons a little on top of the stove, then season, cover the casserole and cook in the oven for 15-20 minutes, turning and basting them several times.