EmailTweet 1 Full-screen Balsamic Herb Braised Pigeon Game Meat April 20, 2015 Balsamic Herb Braised Pigeon 0 0 5 0 Prep: 10 mins Cook: 6 hrs 10 mins 6 hrs 6 hrs 10 mins Yields: 4-6 Ingredients1 large oven bag, floured (not essential but highly recommended, keeps the birds moist as they have almost no fat) 4 pigeons (4 fit into my large 7L rectangle slowcooker, 3 fit into my 5L oval) Salt & Pepper 1 head garlic, sliced horizontally then each into half 1/3 jar Fountain Dip or Dollop –Tomato & Red Bell Pepper (or similar thick rich sauce like Cranberry/Plum/Caramelised onion/Redcurrant etc) 1/4c white wine 2 tsp chicken stock powder 1tbs balsamic vinegar 1 tsp dried thyme 1 – 2 onions sliced into thick slices 4 sprigs fresh rosemary Directions1Season cavity, place 1 rosemary sprig and 1 of the garlic pieces inside. 2Mix wine, stock powder, balsamic, crushed thyme & sauce (gently heat to melt if using a jam type sauce, like cranberry) 3Place bag in slowcooker & lay in thick sliced onion 4Season outside of pigeon and rub over the sauce mix place in oven bag, on the onion 5Spoon over the rest of the sauce 6Tie bag and cook on low for 6-8hrs 7Remove pigeon carefully, break up or serve whole 8If you like, pour off sauce and onion into slowcooker bowl, add in broken up pigeon, if whole pour over some sauce 9Serve with vegetables or salad 10 11Leftover meat can be shredded, moistened with some of the sauce and used as a pie filling etc Submitted by Bronwyn Perna close full screen 00:00 0 Reviews Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...