Pigeons au Muscat

Name: Pigeons au Muscat (Pigeons in Muscat)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: For 6
Cuisine: French
Ingredients: Farm pigeons 6; Smoked streaky bacon 6 thin slices; Muscat de Rivesaltes 200 ml; Salt, pepper; White and dark grapes 300 g; Butter 50 g

Pigeons in Muscat

Preparation info

For
6

Difficulty
Medium
Ready in
35 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Farm pigeons 6
Smoked streaky bacon 6 thin slices
Muscat de Rivesaltes 200

Europe
France
Main course
Gluten-free
Mediterranean

Method

Remove the pigeons’ innards, reserve the hearts and livers. Wrap the pigeons in a slice of bacon and tie with string. Slice the grapes in two, remove the seeds.
In a large pan, sauté the pigeons in butter with the reserved giblets and deglaze with the Muscat. Reduce by half, add the grapes and cover for 10 minutes on a low heat. Season.