Pigeon in Beer and Fennel
Pigeon can be roasted in a hot oven for 30 minutes and served 1 to a portion. Alternatively pigeon breast make good eating. But of course game casseroles are always popular especially when you don’t know the age of the bird.
Preparation time: 15 minutes Quantity: Serves 2 Cooking time: 2 hours
Ingredients
2 tablespoons olive oil
2 pigeons - prepared
1 clove garlic
1 onion - sliced
1 fennel bulb - finely sliced
1 teaspoon chopped fennel / dill
150 - 200 ml stock
150 - 200 ml beer
1 teaspoon English mustard
1 teaspoon dark brown sugar
seasoning
Thickening agent / Beurre Manie -
30g butter
30g flour
Method
- Heat the oil
- Brown of the pigeon on all sides
- Add the onion and garlic and allow to soften
- Place in a deep casserole dish on the sliced fennel
- Whisk the stock, bear, fennel, mustard and sugar together - season well and pour on to the pigeons - enough just to covered
- Bake in a preheated oven gas 4 / 180*c - for 1 & 1/2 - 1 & 3/4 hour or until cooked and tender
- Remove the birds and fennel and thicken the sauce with the beurre manie
- How to make the beurre manie - rub the butter and flour together by hand to make a soft paste
- How to use it - boil the sauce up and crumble in a little at a time, whisking all the time till thickened and all the butter/ flour mix absorbed, use as much beurre manie as you need