Pigeon Casserole in Red Wine Sauce
Dive into the rich, rustic flavors of this Pigeon Casserole in Red Wine Sauce, a quintessential comfort dish that promises to impress. Tender whole pigeons are seared to perfection, then slow-cooked in an aromatic medley of vegetables, smoked bacon, and fresh herbs, all bathed in a luxurious red wine and chicken stock sauce. Earthy mushrooms and a touch of tomato paste add depth, while a final garnish of fresh parsley brightens each hearty bite. This French-inspired dish is perfect for an indulgent dinner, pairing beautifully with crusty bread or creamy mashed potatoes. Whether you're looking to elevate a special occasion or savor a gourmet weekend meal, this recipe delivers a succulent, flavor-packed experience that celebrates traditional braising techniques.
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Recipe Information
Ingredients
- 4 pieces Pigeon (whole)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Onions (large, chopped)
- 3 pieces Carrots (large, peeled and sliced)
- 2 pieces Celery stalks (chopped)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 3 tablespoons All-purpose flour
- 750 milliliters Red wine (dry, good quality)
- 500 milliliters Chicken stock
- 2 pieces Bay leaves
- 4 pieces Fresh thyme sprigs
- 300 grams Mushrooms (sliced)
- 150 grams Smoked bacon (diced)
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Preheat your oven to 160°C (320°F).
Season the pigeons generously with salt and black pepper, rubbing it into the skin.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large ovenproof casserole or Dutch oven over medium-high heat.
Sear the pigeons in batches, browning them evenly on all sides. Remove and set aside.
Reduce the heat to medium and add the diced bacon to the pot. Cook until crispy and golden.
Add the onions, carrots, celery, and garlic to the pot. Cook for 5-7 minutes until softened and fragrant.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Sprinkle the flour over the vegetables and stir well to coat. Cook for another minute to remove the raw flour taste.
Gradually pour in the red wine, stirring constantly to avoid lumps. Let it simmer for 2-3 minutes.
Add the chicken stock, bay leaves, and thyme sprigs. Stir well and bring to a gentle simmer.
Return the seared pigeons to the pot, nestling them into the sauce and vegetables.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 1.5 hours, stirring occasionally.
While the casserole is cooking, heat the remaining olive oil and butter in a skillet. Sauté the mushrooms until golden and set aside.
After 1.5 hours, remove the lid from the casserole, stir in the sautéed mushrooms, and cook uncovered for another 15-20 minutes to allow the sauce to reduce and thicken slightly.
Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
Remove the casserole from the oven and let it rest for 10 minutes before serving.
Garnish with freshly chopped parsley and serve hot alongside crusty bread or mashed potatoes.
Nutrition Facts
Calories |
3747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 5990 mg | 260% | |
| Total Carbohydrate | 115.1 g | 42% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 43.0 g | ||
| Protein | 196.8 g | 394% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 422 mg | 32% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5393 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
