Racan Pigeon, Centre-Val de Loire region

Ingredients

For 4 servings

• •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

Method

1. 1.Chop the garlic and shallots. Peel the parsnips and cut into sections. Detail Romanesco cabbage in florets.
2. 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. 3.Add the gin and flame.
4. 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. 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. 6.Meanwhile, cook Romanesco cabbage. Add it to the sauce or serve it separately.