Submitted by Bronwyn Perna
Balsamic Herb Braised Pigeon
Serving: 4
Ingredients
- 1 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
Instructions
- Season cavity, place 1 rosemary sprig and 1 of the garlic pieces inside.
- Mix wine, stock powder, balsamic, crushed thyme & sauce (gently heat to melt if using a jam type sauce, like cranberry)
- Place bag in slowcooker & lay in thick sliced onion
- Season outside of pigeon and rub over the sauce mix place in oven bag, on the onion
- Spoon over the rest of the sauce
- Tie bag and cook on low for 6-8hrs
- Remove pigeon carefully, break up or serve whole
- If you like, pour off sauce and onion into slowcooker bowl, add in broken up pigeon, if whole pour over some sauce
- Serve with vegetables or salad
- Leftover meat can be shredded, moistened with some of the sauce and used as a pie filling etc
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