This website uses cookies to guarantee the best experience for the user. If you continue browsing, we consider that you agree to their use. For more information, or to find out how to change your settings, see our cookie policy





Which area of Spain is it typical?

Autonomous region:
Castile-Leon

Castilla y León


Preparation

Ingredients

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

Preparation

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.

Presentation

Serve with potatoes cooked in the oven and the sauce.

More information

Recipe information

Category:
Second

Price:
Average

Season:
All year round

Nutritional information

Energy:
Medio

Cholesterol:
Alto

Iron:
Alto

Vitamin A:
Alto




More typical recipes by season


You may be interested in