Stewed Wood Pigeon Recipe

A stew is a culinary technique for cooking a food over low heat in a closed container, thus avoiding evaporation and keeping the juices of the meats used, as well as their Flavor and smell. It is a way of obtaining broth although the volume of liquids is quite less than that of cooked ones, for example. In the case of this braised wood pigeon, the meat will remain soft and tender with a relatively long cooking time . It can be done in a traditional pot or in an express pot.

The wood pigeon is a game bird and although this word can generate an adverse reaction in many, the truth is that its consumption is quite common, especially in restaurants fond of this type of meat (Pigeon pigeons are common on many restaurant menus, and are usually an expensive dish.) Pigeon meat is dark and has a high nutritional contribution.

Ingredients:

  • 4 clean and chopped pigeons
  • 1 large onion
  • 1 head of garlic
  • 1 red pepper
  • 2 green peppers
  • 1 tomato
  • 1 bay leaf
  • 200 mL of a good red wine
  • Salt and freshly ground black pepper
  • Extra virgin olive oil

How to prepare a braised wood pigeon:

  1. Peel and chop the onion in brunoise as well as the peppers.
  2. Peel and finely chop two garlic cloves .
  3. Grate the tomato .
  4. In a saucepan pour olive oil and sauté the onion with the garlic and a pinch of salt .
  5. Being transparent, add the peppers and cook for 5 minutes .
  6. When the peppers are soft, add the grated tomato and add salt. Cook for 30 minutes .
  7. Remove from heat and set aside.
  8. Meanwhile, pepper the pigeons .
  9. Cover the bottom of a pot with olive oil.
  10. Fry the rest of the whole and unpeeled garlic with the pigeons .
  11. Move the meat to fry evenly on all sides.
  12. Add the sautéed vegetables .
  13. Pour water and wine, rectify with salt and add the bay leaf.
  14. When it boils, lower the heat and cook for one more hour with the pot covered .
  15. Click on each piece of pigeon to check if it is soft.
  16. Rectify the point of salt.
  17. When all the meat is soft, it serves .

If the sauce is too runny, cook a little more with the pot uncovered. The Stewed Wood Pigeon comes well with white rice or potato chips, and serve as a main course or as a side dish. A slice of peasant or homemade bread to soak and a glass of good red wine are a perfect match for this dish.

Leave a Reply

Your email address will not be published. Required fields are marked *