Roast pigeon in red wine
Which area of Spain is it typical?
- Autonomous region:
Ingredients for 4 people: 4 pigeons 2 glasses of red wine salt butter meat stock 80 gm of foie-gras oil garlic cloves and 'panadera' potatoes
Place the seasoned pigeons in an oven dish. Sprinkle with oil and place a clove of garlic into each one. Bake at 200ºC for 10 minutes. Remove from the oven and take the pigeons out of the dish. Put the butter, pieces of foie-gras, red wine and half a glass of stock into the oven dish. Allow to reduce on a high heat. Meanwhile, clean the pigeons in such a way that they are free of bones. Add the carcasses to the stock to give it more flavour. The sauce will be ready in about 10 minutes. Heat the pigeons.
Serve with potatoes cooked in the oven and the sauce.
- All year round
- Vitamin A: