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Marinated Pigeons in Red Wine

Fat BertaFat Berta
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Marinated Pigeons in Red Wine
23/01/2015
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Preparation
20 min.
Cooking
100 min.
Тotal
120 min.
Servings
4
"The pigeon - a wondrous, yet somewhat forgotten delicacy, that we`d love to remind you about."

Ingredients

  • pigeons - 4
  • olive oil - 2 tsp
  • onions - 1 head, chopped
  • mushrooms - 3 cups, brown, cut into strips
  • flour
  • broth - 1 1/4 cups, veal
  • parsley - 2 tablespoons, chopped
  • salt
  • black pepper
  • for the marinade
  • olive oil - 2 tsp
  • onions - 1 head, chopped
  • carrots - 1, chopped
  • celery - 1 sprig, chopped
  • garlic - 3 cloves, chopped
  • allspice - 6 seeds, ground
  • bay leaf - 2
  • black pepper - 8 grains, ground
  • wine vinegar - 1/2 cup
  • red wine - 2/3 cup
measures

How to cook

Mix all of the ingredients for the marinade and let it sit for 1 day. Then keep the pigeons submerged in it for 12 hours, turning them over periodically.

Heat the oven to 300°F (150 °C). Pour the olive oil in a large pot and put the onions and mushrooms in it. Cook for 5 min. or until the onions soften.

Meanwhile, take the pigeons out with a slotted spoon and remove the marinade.

Then roll the pigeons in the flour and put them in the pot with the breasts facing down. Pour in the marinade and broth. Add the parsley and season. Cover with a lid and cook 1 hour and 30 min. or until the meat softens.

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