This pigeon recipe really brings alive the game flavours with the slightly tart and sweet taste of sherry
You probably have a bottle of sherry tucked away in your kitchen cupboards as it’s incredibly cheap, lasts for weeks and is the best option for creating pan sauces. For this pigeon recipe, it’s best to use a medium sherry. Dry sherry is best for soups or with fish and sweet sherry should be avoided unless you’re baking a dessert.
- 2 pigeon
- 30g butter
- 40ml dry sherry
- 1 small shallot, chopped
- 1tbsp celery, chopped
- 1tbsp carrot, chopped
- 4-5 morel mushrooms (dried)
- 300ml light game stock
- 100g fresh mushrooms (eg field or button)
- Sage, thyme or herbs of choice
- Brown the pigeon using half the butter.
- De-glaze the pan using the sherry, and pour the liquid over the birds.
- Using the remaining butter, heat the shallot, celery and carrots in a casserole dish for a few minutes.
- Add the birds and stock to the casserole dish, season, cover and cook in a pre-heated oven at 180°C for 10 minutes.
- Add the mushrooms, herbs and more stock, if required, then cook for another 10 minutes.
- Adjust seasoning if necessary. Serve at once with seasonal vegetables and game chips.