Pigeon and wild mushroom pasta
If you are a fan of Italian food and rich red wine this pasta with mushroom and pigeon recipe is for you
![pigeon pasta](https://www.shootinguk.co.uk/wp-content/uploads/2014/07/pasta.jpg)
This pasta and pigeon recipe will feed two people. Generally two pigeon breasts will feed one person, but sometimes you need three per person for a hearty main course meal.
Ingredients:
- 4 to 6 pigeon breasts
- Butter; Flour
- Punnet of dark gilled mushrooms
- Packet of dried ceps, soaked in water
- Mug of chicken / game / beef stock
- Slug of red wine
- Seasoning
- Bunch of parsley, chopped
- Long, thick egg pasta such as tagliatelle
Method:
- Heat a large knob of butter in a heavy-bottomed pan. Coat the pigeon breasts in flour and pan fry. Remove when the outsides are browning. Stand for two minutes.
- Chop and fry the mushrooms in the butter remaining from the pigeon. Add the soaked and squeezed ceps.
- Pour in a mugful of dark brown stock and a slug of red wine or whatever?s handy and reduce down until the mushrooms are bubbling in a dark liquid. For additional luxury, take off the heat and stir in a tablespoon of double cream.
- Meanwhile, slice up the pigeon and add to the pan.
- Leave bubbling gently while you cook the pasta.
- When the pasta is al dente throw the parsley and a dash of lemon juice into the pigeon and mushroom mixture. Serve with the pasta.