Pigeon and beef casserole

If you find pigeon a bit chewy, cooking this game meat in a casserole will produce a more tender texture. This pigeon recipe is also perfect if you’ve ended up with an older pigeon.

Ingredients:

• 1 large onion, diced
• 2tbsp olive oil
• 2 cloves of garlic, chopped
• 900g/2lb stewing beef, cubed
• 8 pigeon breasts, halved
• 50g/2oz flour
• 3 large carrots, sliced
• 2 sticks of celery, sliced
• 225g/1/2lb mushrooms, halved
• 1 tin chopped tomatoes
• 1tbsp tomato purée
• 275ml/1/2pt red wine
• 1tbsp fresh rosemary
• 2tbsp redcurrant jelly
• 12 pitted prunes
• Salt and pepper

Method:

1. Fry the onion in olive oil until soft. Add garlic and fry for two minutes, then remove to a plate.
2. Coat the beef and pigeon in flour and then brown in the remaining oil. Remove the meat to a plate and add the carrots, celery and halved mushrooms. Fry off for three minutes.
3. Transfer the onion, meat and the rest of the ingredients to a casserole. Season well with salt and pepper.
4. Put on the lid and pop into a pre-heated oven at 180°C/350°F/gas mark 4 for four hours. Check and stir occasionally. Serve with mashed potatoes and winter vegetables.