Hot Poultry Game Pork
Fruit Alcohol Main course Gluten Wheat Free Eggless
Cooking Apples, peeled, cored and chopped
teasp Dried Thyme
and Black Pepper
Rashers Streaky Bacon
tbsp Olive Oil
fl.oz Red Wine (Check manufacture)
tbsp Redcurrant Jelly
Heat the oven to 220C, 425F, Gas mark 7. Cut the pigeons in half. Wipe
them clean inside and out
with a damp cloth or kitchen paper.
Coarsely chop the apple and onion. Place them in a bowl, then mix in the thyme
and salt and freshly
ground black pepper.
Rub the pigeons all over with salt and freshly ground black pepper. Top each
pigeon half with a strip
of bacon and secure with string.
Heat the half the butter and olive oil in a small, heavy frying-pan. Fry the
pigeon halves over a steady
heat for 5-10 minutes, until thoroughly browned. Dust 4 small roaster bags with flour.
Place half of the apple and onion mixture inside each roaster bag, taking care
not to tear it. Place
the 2 pigeon pieces in each bag on top of the apple and onion mixture and seal
the bags with a wire
tie or string. Place the bags in a roasting tin and make 1 or 2 tiny holes in
Place in the oven and roast for 20 minutes. Remove from the oven, slit open the
bags and transfer
the pigeon halves to a heatproof serving dish. Discard the strips of bacon. Pour
any juices left in
the bags into a small saucepan.
Test that the pigeon pieces are cooked by piercing the thickest part between the
leg and the body
with a small skewer or wooden toothpick. The juices should run clear. Keep them
hot in a warm oven
while you make the sauce.
Add the stock or wine to the juices in the saucepan. Bring to simmering point
over a medium heat,
9. Add the redcurrant jelly and when it has melted, whisk in
the butter. Remove
the pan from the heat. Season with a little more salt and freshly ground black
pepper if necessary,
spoon the sauce over the pigeon pieces and serve immediately.
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