Pigeon in Burgundy Wine Sauce

[Recipes Index] [World of Chefs]

Ingredients:

• 4 pigeons, cleaned and cut into serving pieces: legs/thighs/wings/ boneless breast meat (The remainder of the pigeons should be reserved for the sauce).
• 1 yellow onion, chopped
• 4 scallions, chopped (the white and 2 to 3 inches of the green parts)
• 4 cups homemade chicken stock
• 5 cups red Burgundy wine
• 4 sprigs Italian flat leaf parsley
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 8 garlic cloves
• 1 teaspoon coriander seeds
• Freshly ground black pepper
• 4 tablespoons unsalted butter (1/2 stick)
• 6 tablespoons extra virgin olive oil
• 12 radicchio leaves

Preparation:

In a non-reactive saucepan, combine the onion, scallions, chicken stock, wine, herbs, garlic cloves and remainder of the pigeons (what was left after the serving pieces were cut and set aside for cooking). Cook over medium high heat for a few minutes, then reduce the heat and simmer uncovered for about one hour. After one hour, increase the heat to medium high so that the liquid boils vigorously and the liquid is reduced by half. Strain the liquid, season with pepper to taste and set the liquid aside.

In a skillet, heat three tablespoons the olive oil and sauté the legs and wings for approximately 10 to 12 minutes, turning with a wooden spoon until golden brown on all sides. Pour the strained liquid into the pan with the pigeon legs and wings, cover the pan and bring to a boil. Then reduce heat to simmer and continue cooking for an additional 40 minutes or until the pigeon is tender. Remove the cooked pigeon and stir the butter into the sauce.

In a sauce pan heat the remaining three tablespoons of olive oil and sauté the pigeon breasts for a few minutes on each side until the desired degree of well, medium or rare is reached.

Arrange radicchio leaves on serving plates. Slice the pigeon breasts and arrange the cooked pigeon pieces and slices on the bed of leaves. Spoon a little of the sauce over the pigeon and serve warm.