Pan-Fried Pigeon with Red Cabbage

Preparation info
  • Serves


    • Difficulty


Appears in
Le Cordon Bleu Matching Wine with Food

By Le Cordon Bleu

Published 2010

  • About

Pigeon has a very distinctive flavour, which is brought out beautifully by the complex flavours of red Burgundy and Pinot Noir.


  • 50 g ( oz) sultanas
  • 250 ml (9


Place the sultanas and a quarter of the port into a saucepan and simmer until reduced by half. Add the jelly and vinegar and stir until the jelly is melted. Add the cabbage and simmer for 30 minutes.

In another pan, heat the remaining port and simmer until reduced by half. Add the stock, reduce by half again, season and keep warm.

Pan fry the pigeon in the butter and oil for abo