Pigeon Sauce

Name: Pigeon Sauce
Cuisine: Australia and New Zealand
Ingredients: bones, wings and legs from 2 pigeons; 100 ml (3½ fl oz) red wine; 5 g (⅛ oz) garlic cloves; 5 g (⅛ oz) dried black olives; 1 litre (35 fl oz/4 cups) golden chicken stock; 1 litre (35 fl oz/4 cups) water; 40 g (1½ oz) celery, washed and cut into 2 cm (¾ inch) pieces; 40 g (1½ oz) shallots, cut into 2 cm (¾ inch) pieces; 40 ml (1¼ fl oz) non-GM canola oil*

Preparation info

Difficulty
Medium

Appears in

Origin

By Ben Shewry

Published 2012

About

Ingredients

bones, wings and legs from 2 pigeons
40 ml (1¼ fl oz) non-GM canola oil*

Sauce
Gluten-free

Method

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.