Pan-Fried Pigeon with Red Cabbage

Name: Pan-Fried Pigeon with Red Cabbage
Yield: Serves 4
Ingredients: 50 ml (2 fl oz) red wine vinegar; 2 cinnamon sticks, halved; 50 g (1½ oz) butter; breasts and legs of 2 pigeons (about 280 g/10 oz each); 1 small red cabbage, finely shredded; 4 sprigs rosemary, deep-fried; 50 ml (2 fl oz) olive oil; 12 small Charlotte potatoes, peeled and boiled until tender; salt and pepper, to taste; 20 redcurrants; 500 ml (18 fl oz) game stock; 3 tbsp redcurrant jelly; 250 ml (9 fl oz) ruby port; 50 g (1½ oz) sultanas

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

50 g (1½ oz) sultanas
250 ml (9

Main course
Gluten-free

Method

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