Pigeon sauce

• 30 pigeon bones
• 300 g bacon, diced
• 150 ml

Caramelise bones and bacon in beurre noisette. Strain bones and set aside. Caramelise vegetables, berries and bay leaves in the same fat. Strain the vegetables and mix with the bones. Fill a stock pot with the bones and vegeatables and cover with brown chicken sauce. Bring to the boil and reduce heat to low, skimming all froth and fats. Cook (and skim) on low heat for at least 1 hour. Remove so