Racan Pigeon, Centre-Val de Loire region
- Total time
- 1 h 40
- servings
- 4 servings
- Dish type
- Other
Auto-translated · View original
Prep
25 min
Cook
1 h 15
Total time
1 h 40
Ingredients
Ingredients
- 4 4 empty Racan pigeons
- 5 cl 5 cl gin
- 20 cl 20 cl dry white wine
- 1 1 shallots
- 2 2 bay leaves
- 6 6 juniper berries
- 50 g 50 g butter
- 2 c. à soupe 2 tablespoons of fresh cream
- 1 kg 1 kg of bread
- 1 1 romanesco cabbage
- 1 1 pack of airs
- salt
- pepper
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 3 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Chop the garlic and shallots. Peel the parsnips and cut into sections. Detail Romanesco cabbage in florets.
- 2
Make pigeons in melted butter on all sides until golden. Remove from the casserole and add garlic and shallots, sweat a few minutes before placing the pigeons in the casserole.
- 3
Add the gin and flame.
- 4
Then add the white wine, the juice of the appleberries, the bay leaves, the juniper berries and a pinch of salt. Cover and cook for 30 minutes before adding pans.
- 5
Continue cooking 45 minutes over cover and over low heat. Add the cream and the drained airs at the end of the cooking. Pepper. Heat over low heat.
- 6
Meanwhile, cook Romanesco cabbage. Add it to the sauce or serve it separately.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!