Marinated Pigeon in Red Wine

Name: Marinated Pigeon in Red Wine
Yield: Serves four
Cuisine: Spanish
Ingredients: 120 ml/4 fl oz/½ cup red wine vinegar; 150 ml/¼ pint/⅔ cup red wine; 8 black peppercorns, bruised; 2 bay leaves; 6 allspice berries, bruised; 3 garlic cloves, sliced; 1 celery stick, chopped; 1 carrot, chopped; 1 onion, chopped; 15 ml/1 tbsp olive oil; fresh flat leaf parsley, to garnish; salt and ground black pepper; salt and ground black pepper; 30 ml/2 tbsp chopped fresh parsley; 300 ml/½ pint/1¼ cups beef or game stock; 300 ml/½ pint/1¼ cups beef or game stock; plain (all-purpose) flour, for dusting; 225 g/8 oz/3 cups brown cap (cremini) mushrooms, sliced; 4 pigeons (squabs), each weighing about 225g/8 oz, cleaned; 4 pigeons (squabs), each weighing about 225g/8 oz, cleaned; 30 ml/2 tbsp olive oil; 1 onion, roughly chopped

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Great clouds of migrating pigeons fly over the mountains of Spain twice a year, and shooting them is a big sport. Here they are marinated in spiced vinegar and red wine, then cooked in the marinade. Reared squab can also be used. Cabbage is a familiar partner to pigeon, but puréed celeriac also goes very well.

Ingredients

4 pigeons (squabs), each weighing about 225g/8 oz, cleaned
30

Europe
Spain
Main course
Mediterranean

Method

Starting a day ahead, combine all the ingredients for the marinade in a large dish. Add the pigeons and turn them in the marinade, then cover and chill for 12 hours, turning occasionally.
Preheat the oven to

Ingredients

Method

Photos