Pigeon Sauce

Preparation info

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By Ben Shewry

Published 2012

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  • bones, wings and legs from 2 pigeons
  • 40 ml ( fl oz) non-GM canola oil*
  • 40 g ( oz) shallots, cut into 2 cm (¾ inch) pieces
  • 40 g ( oz) celery, washed and cut into 2 cm (¾ inch) pieces
  • 5 g ( oz) garlic cloves
  • 100 ml ( fl oz) red wine
  • 5 g ( oz) dried black olives
  • 1 litre (35 fl oz/4 cups) golden chicken stock
  • 1 litre (35 fl oz/4 cups) water


Preheat the oven to 180°C (350°F/Gas 4). Roast the pigeon bones in a roasting tray for 30–40 minutes or until golden.

Heat a saucepan over medium heat, add the oil, shallot, celery and garlic and cook until golden. Add the wine and reduce to a glaze. Add the bones, olives, chicken stock and water and simmer very gently for 3 hours, skimming frequently, until reduced to about 300 ml (10½ fl oz). Pass through a fine sieve and then again through muslin (cheesecloth), discarding the solids. Cool at room temperature and set aside until needed.