Braised Wood Pigeons (Piccioncini En Tegame) Recipe

• 4 x wood pigeons
• 1 x salt and pepper
• 2 Tbsp. oil
• 25 gm butter
• 1 x onion minced
• 2 x celery sticks minced
• 1 x carrot minced
• 50 gm streaky bacon derinded and minced
• 1 sprg each thyme rosemary and sage
• 150 ml dry white wine
• 300 ml warm chicken stock
• 350 gm shelled peas

1. Season the pigeons inside and out with salt and pepper.
2. Heat the oil and butter in a large flameproof casserole add in the onion celery carrot bacon and herbs tied together and fry gently for 5 min.
3. Add in the pigeons and fry turning till lightly browned.
4. Add in the wine bring to the boil and boil briskly for about 5 min.
5. Add in the stock cover and cook gently for 1 to 1 1/2 hrs till the pigeons are almost tender.
6. Add in the peas and cook for 15 to 20 min till the pigeons and peas are tender.
7. Throw away the herbs check the seasoning and serve immediately.
8. Serves 4

wood pigeons, salt, oil, butter, onion, celery, carrot, bacon, thyme, white wine, chicken, peas

Taken from cookeatshare.com/recipes/braised-wood-pigeons-piccioncini-en-tegame-90894 (may not work)