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.