Zaitsev Posted September 24, 2009 Report Share Posted September 24, 2009 Right: another boozy one Spanish Pigeon Breasts from 8-10 pigeon. Fry off in some lard or oil depending on your taste till browned. Transfer to plate. 2 or 3 large onions sliced, fry these off in the same pan with around 1/2 handful of oak smoked paprika (normal will do if you can't get the smoked stuff but you won't get the same flavour) DO NOT burn the paprika as it will taste awful. Add more fat as needed. Add 2 large rashers of smoked fat bacon and around 8 oz of Chorizo (piquante) chopped. Fry these off till the onions are coloured and translucent. Next add 2 large red sweet peppers sliced into strips lengthways and around 4 oz of closed cup mushrooms (whole) and mix them up well with the other ingredients. Add a whole bottle of Rioja or other spanish red (anything cheap and nasty and spanish will do. A good grinding of black pepper, a bay leaf and 1 whole smoked chipotle chili. 1/4 pint of good beef stock. Return the pigeon to the pan (should be flame proof casserole) and cook in a moderate oven for a couple of hours. Check for tenderness and then..... Serve to hungry friends with pasta in surplus mess tins at the game fair! Regards Gareth Link to comment Share on other sites More sharing options...
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