Pigeon casserole italian style

Discussion in 'Recipes' started by pippa@labforumHQ, Sep 25, 2011.

  1. pippa@labforumHQ

    pippa@labforumHQ Administrator

    Joined:
    May 10, 2011
    Messages:
    5,503
    This recipe is basically Gino Di Campo’s Spicy beef and wild mushroom stew with pigeon replacing the beef. The recipe is adapted from the original in his Italian Diet book which is packed full of wonderful recipes. It feeds four to five hungry adults.

    Not sure why the recipe is called spicy. It is not spicy, but has strong rich flavours. Completely delicious.

    Ingredients


    • [li]12 oz pigeon breast meet cut into 2cm cubes [/li]

      [li]1 tbsp flour [/li]

      [li]2 tbsps extra virgin olive oil [/li]

      [li]6oz baby onions [/li]

      [li]1 oz pancetta diced
      [/li]
      [li]4oz wild mushrooms sliced
      [/li]
      [li]2 medium carrots in 1 cm cubes [/li]

      [li]2 cloves garlic [/li]

      [li]225ml red wine [/li]
      [li]1 and ½ tbsp tomato paste [/li]

      [li]600 mls beef stock [/li]

      [li]3 sprigs rosemary [/li]

      [li]1 bay leaf, salt and freshly ground black pepper[/li]

    Method


    • [li]Preheat the oven to 200 C/ 400F/ gas mark 5[/li]
      [li]Place the cubed pigeon in a large bowl and dust with flour [/li]

      [li]Heat the oil in a large non-stick flameproof casserole and gently fry the pigeon for 2-3 minutes until browned all over. Remove from pan and set aside [/li]

      [li]Add the onions and pancetta to the pan and cook for 5 minutes, stirring occasionally. Add the wild mushrooms, carrot and garlic, and continue to cook for a further 5 minutes. Pour in the wine and bring to the boil. [/li]

      [li]Retrun the beef to the pan, stir in the tomato paste and gently mix well. Pour in the stock a little at a time, stirring as you do so, to create a sauce. Bring to the boil [/li]

      [li]Tuck in the rosemary and the bay leaf, cover the casserole and transfer to the middle of the oven for 35 minutes. Remove the lid for the last 5 minutes to allow the sauce to thicken.[/li]
    Before serving, season with salt and pepper and allow the casserole to rest, out of the oven for 10 minutes.

    Note: Gino’s recipe for beef says cook for 25 minutes at gas mark 6 but I found the pigeon was more tender after a slightly longer, slower cook. I have turned this right down low and cooked for an hour and it was fine that way too.


    Pippa
     
  2. caroleb

    caroleb Registered Users

    Joined:
    Jun 24, 2011
    Messages:
    795
    Re: Pigeon casserole italian style

    So just the one lab then?
     

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