How to Make Roast Pigeon Supreme Recipe :
Ingredients :
4 Pigeons plucked (and gutted)
1 Onion, peeled (and quartered)
2 Carrots cut into 1 cm cubes
1 Bouquet garni (thyme, parsley and bay leaf)
6 Cloves
1 stick of cinnamon
50 g Tomato paste
1 tbsp. tbsp Coriander seeds
1 l Strong red wine
1 l Veal broth
50g Butter
Step 1: In a large frying pan, brown the pigeons over high heat for 5 minutes on each side. Reserve in a dish.
In the same pan, sweat the onion, carrots, bouquet garni, cloves, cinnamon, coriander and tomato paste for 10 minutes.
Step 2: Then deglaze with red wine and let reduce by three quarters before adding the broth.
Continue cooking over low heat for 30 min.
Step 3: Return the pigeons to the dish and bake for 10 minutes.
Raise the tops and thighs. Pass the sauce through a strainer and let reduce by half.
Step 4: Whisk the butter sauce.
In the center of a round plate, place 3 spoons of sauce, then the pigeon breasts and legs.
Step 5: Serve immediately with a sprinkle of wild mushrooms.
00:00 Intro and Cooking time information
00:22 Ingredients
00:35 Step 1 : Roast pigeon supreme
00:50 Step 2 : Roast pigeon supreme
01:05 Step 3 : Roast pigeon supreme
01:20 Step 4 : Roast pigeon supreme
01:35 Step 5 : Roast pigeon supreme