Best 2 Pigeon Casserole In Red Wine Sauce Recipes

Embark on a culinary journey with our delectable Pigeon Casserole in Red Wine Sauce, a classic dish infused with the rich flavors of France. This hearty and comforting dish features tender pigeon meat braised in a luscious red wine sauce, complemented by aromatic vegetables and herbs. Indulge in the ultimate comfort food experience with our detailed recipe, providing step-by-step instructions to create this timeless masterpiece.

Explore variations of this classic recipe with our additional offerings. Discover the rustic charm of Pigeon en Casserole, a traditional French dish that showcases the harmonious blend of pigeon, mushrooms, and red wine. For a taste of Italian tradition, try our Piccione in Umido, where pigeon is braised in a flavorful combination of tomatoes, herbs, and red wine. Transport yourself to the vibrant streets of Spain with our Pichón Asado con Arroz, a tantalizing dish featuring roasted pigeon served over a bed of saffron-infused rice.

Elevate your culinary skills with our comprehensive guide to cooking pigeon. Learn essential techniques for preparing and handling pigeon, ensuring a tender and flavorful result. Discover the versatility of pigeon meat, exploring different cooking methods and flavor combinations to create a variety of delectable dishes.

Our collection of pigeon recipes caters to every palate, from classic French cuisine to rustic Italian and Spanish delights. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, our recipes will guide you in creating unforgettable pigeon dishes that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

PIGEON CASSEROLE IN RED WINE SAUCE

Pigeon Casserole in Red Wine Sauce image

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!

Provided by Tina and Dave

Categories Stew

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 ounces bacon, diced
1 ounce butter (50 g)
4 pigeons or 2 wood pigeons
4 medium onions, skinned and chopped
4 medium carrots, peeled and chopped
1 bay leaf
2 teaspoons chopped fresh parsley
1/4 teaspoon dried thyme
salt & freshly ground black pepper
1 ounce flour
300 ml meat stock
100 ml red wine

Steps:

Fry the diced bacon for 2 minutes, add the butter (I used 1oz of butter and a dash of olive oil) and the pigeons and brown quickly on all sides.
Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
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.
Serve with red currant jelly.

ONE-PAN PIGEON BREAST WITH SPINACH & BACON

One-pan pigeon breast with spinach & bacon image

Indulge in this easy, one-pan pigeon dish for two. Serve with sourdough toast, spinach and bacon for a delicious meal. Impressive but simple, it takes just 20 minutes to make

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course, Starter, Supper

Time 20m

Number Of Ingredients 7

Ingredients

50g butter
100g smoked bacon lardons or chopped smoked bacon
2 slices white sourdough
2 pigeon breasts
50g chestnut or wild mushrooms , sliced
200g spinach
1 tbsp red wine or sherry vinegar

Steps:

Heat half the butter in a large frying pan, then fry the bacon for 5 mins until starting to crisp. Transfer to a plate using a slotted spoon. Fry the bread in any leftover bacon fat for 1 min on each side until crisp and golden, then transfer to a plate and set aside.
Season the pigeon generously with salt and pepper, and heat the remaining butter in the pan until sizzling. Sear the pigeon for 2-3 mins on each side until golden, then transfer to a chopping board and leave to rest.
Return the fried bacon to the pan and turn up the heat. Scatter over the mushrooms and fry for 3-4 mins until softened, then add the spinach, season and splash in the vinegar. Turn the heat up to high and stir-fry until the spinach is wilted. Divide the spinach mixture between the fried bread slices. Finely slice the pigeon breasts, arrange over the spinach and serve.

Nutrition Facts : Calories 553 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 2.8 milligram of sodium

Tips:

Choose the right pigeon: Use young, plump pigeons for the best flavor.
Prepare the pigeons properly: Remove the feathers and giblets, and rinse the pigeons thoroughly.
Marinate the pigeons: Marinating the pigeons in red wine, herbs, and spices will help to tenderize them and enhance their flavor.
Brown the pigeons: Browning the pigeons in a hot skillet will help to develop their flavor and create a nice crust.
Simmer the pigeons: Simmer the pigeons in the red wine sauce until they are tender and fall off the bone.
Serve the pigeons: Serve the pigeons hot, with the red wine sauce and your favorite sides.

Conclusion:

Pigeon casserole in red wine sauce is a delicious and elegant dish that is perfect for a special occasion. The pigeons are tender and flavorful, and the red wine sauce is rich and complex. This dish is sure to impress your guests.