Etxalar pigeon stew
Which area of Spain is it typical?
- Autonomous region:
Ingredients for 4 people: 2 wood pigeons 2 carrots 1 onion 100g of mushrooms 1dl of olive oil 2 spoonfuls of chopped shallots 1 clove of garlic 1 spoonful of flour 1 glass of armagnac or brandy 1 glass of white wine pepper 1 sprig of aromatic herbs salt
Cut the carrots into little cubes and brown them in oil, together with a small onion and the garlic. Add the flour and cook it lightly. add a quarter of a litre of water, or, if possible, stock, and a pinch of salt. Then add some crushed peppercorns and the aromatic herbs and boil. Lightly roast the wood pigeons and cut them into four pieces, removing the bones. Leave them covered on the heat. Set light to a small glass of armagnac or brandy and put it over them together with some sliced, sautéed mushrooms. Carefully strip away the bones and the necks and collect the juice that has emerged. Put it together with the livers and add into the sauce, cooking for another half hour. Put a glass of white wine, the chopped shallots and a pinch of freshly ground pepper in a saucepan, keeping everything on the heat until the liquid has evaporated. Strain this sauce, letting it reduce if it is too light, and pour it on to the pigeons. Heat everything without letting it boil again.
Serve accompanied with small slices of fried bread.
- Second course