Pigeons were once a common part of our Scottish diet and most large houses had a ‘doocot’ to house them. Today many people dismiss pigeon as having little meat
on it. But the breasts make a meal in themselves.

Ingredients:
2 pigeon breasts
4 tablespoons butter
1 large, finely chopped onion
1 tablespoon flour
1 cup red wine
1 cup stock
Parsley, thyme and a bay leaf
Salt, sugar and freshly ground pepper

Method:
Melt butter and brown the pigeon breasts. Remove these
from the pan and add the chopped onion. When brown, add the breasts and sprinkle on the flour. Mix well with the butter and then add the wine and stock, herbs, salt and pepper and a little sugar to taste.

Cover the pan and cook slowly in pre-heated oven at Gas 3, 17O degrees C (325 F) for 2 hours. When cooked. adjust seasoning, sprinkle with chopped parsley and serve.