Pigeon Casserole In Red Wine Sauce

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This comes from cookitsimply.com. The sauce is absolutely gorgeous! I added a dash of lemon juice before cooking this in a tagine, in the oven (2+ hours @ 325f) - perfect! the recipe says to cook it in a pan on the hob so feel free to do it that way!

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Steps

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Fry the diced bacon for 2 minutes , add the butter and the pigeons and brown quickly on all sides.

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Remove and add the chopped vegetables , herbs , salt , freshly ground pepper and flour.

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Mix well.

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Replace the birds , pour on the stock and the wine , bring to the boil and simmer very gently for 1 1 / 2 hours , until the birds are tender.

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Serve with red currant jelly.

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Ingredients

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bacon, butter, pigeons, onions, carrots, bay leaf, fresh parsley, dried thyme, salt & freshly ground black pepper, flour, meat stock, red wine