Breast of Pigeon with red wine sauce

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic options maintain flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock reduces calories while adding flavor.

Remove the breasts from the carcasses, leaving the wing attached if desired.

Chop up the carcasses and legs into small pieces.

Cook the chopped carcasses in a splash of olive oil over medium heat until they take on color.

Add chopped carrots, onion, thyme, bay leaf, and juniper berries, stirring for a few minutes until nicely colored.

Sprinkle flour over the mixture and stir for half a minute to thicken the sauce.

Flambé with brandy until the flames die down.

Pour in red wine while scraping the bottom of the pan to dissolve the caramelized layer.

Add water to just cover the solids along with any stock if using.

Bring to a simmer and cook for half an hour, skimming off any fat and scum that appears on the surface.

Strain out the solids, pressing to extract all liquid.

If the sauce is thin, keep it bubbling gently to reduce until it reaches a good consistency.

Correct the seasoning with salt and pepper as needed.

Heat a pan and add a lump of butter and a little olive oil.

Season the pigeon breasts and place them skin-side down in the pan.

Turn the breasts after a minute and cook for another minute or until done to your liking.

Remove the breasts and allow to rest in a warm place for five minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens