Pigeonsand Vegetables

Name: Pigeonsand Vegetables
Cuisine: Vanuatuan
Ingredients: 3 tablespoons of unsalted butter; 2 large onions, peeled and finely chopped; 2 pigeons, table dressed (as for other small game birds); 2 pigeons, table dressed (as for other small game birds); 1 cup of red wine; 3 cups of beef stock or canned beef broth; 3 cups of beef stock or canned beef broth; 1 teaspoon of salt; 1 bay leaf; a generous pinch of mixed herbs (thyme, rosemary, sage, etc.); a generous pinch of mixed herbs (thyme, rosemary, sage, etc.); a generous pinch of mixed herbs (thyme, rosemary, sage, etc.); a generous pinch of mixed herbs (thyme, rosemary, sage, etc.); 1 cup of water; 2 medium carrots, peeled and diced; 1 large potato, peeled and cut into ½-inch dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

Ingredients

3 tablespoons of unsalted butter
2 large onions, peeled and finely chopped
2 pigeons

Oceania
Vanuatu
Main course
Gluten-free

Method

Set a large, non-reactive saucepan over medium-high heat. Melt the butter and sauté one-half of the onions, stirring for about 1 minute. Add the pigeons, modulate the heat as necessary, and brown the birds evenly on all sides.
Pour in the wine and let the mixture come to a boil. Add the beef stock, season with the salt, bay leaf and mixed herbs. Bring the liqui