Buca’s Pigeon Stew

A few days ago I cooked a delicious Pigeon Stew and I though it wouldn’t be fair if I didn’t share the recipe with you guys:

Ingredients

• 8 Pigeon breasts
• 8 rashers streaky bacon
• 1 onion
• 4 cloves garlic
• 2 large carrots
• 1 celeriac
• tomato puree
• chicken stock
• optional red wine

Method

Season breasts and brown very quickly in a little oil. Take them out of the pan and brown off the onion, garlic carrot and celeriac.Take out veg and sprinkle the pan with a little flour and a squeeze of tomato puree. Give this a good stir and add the wine and stock. Allow to simmer for a couple of minutes making sure you stir out any lumps.

Meanwhile pair up the breast and wrap them in 2 rashers of bacon to give 4 little parcels (this will keep them nice and moist). Put pigeon, veg, a bay leaf and sauce into a casserole dish and cook at say 170C for 1 – 11/2 hours.

Take 4 slices of white bread, trim off crusts, cut into triangles and fry in oil to make nice crunchy croutons.

Once the stew is cooked finish with a handful of chopped parsley and serve with the croutons and some nice Potato and Celeriac mash.

Taken from: http://www.mydish.co.uk/recipe/393/graham_beatties_pigeon_stew_by_janine_s

There was a fuss in the office though, about how I collected the ingredients – didn’t buy the pigeon at Tesco because they didn’t have pigeons, so had to get it myself – A dog’s got to do what a dog’s got to do… wouldn’t you do the same?

And if you don’t believe me:

Buca eating Pigeon stew