Serves 2 as a nice starter.
- 2 fresh pigeon or teal.
- 1 small onion cut in half.
- 2 fresh thyme sprigs.
- 2 garlic cloves peeled and left whole.
- Olive oil.
- Tsp of vegetable bouillon.
- Sea salt.
Freshly ground black pepper to taste.
Firstly prepare the birds.
- Remove the breast meat from each bird with a sharp knife to make four nice fillets and put to one side, then clean and trim up the two carcasses and remove the skin.
- Stuff each carcass with half of the onion, a garlic clove and half of the thyme sprig.
- Place the carcasses in a tray lined with tin foil, pour over a little olive oil and wrap them up in the foil, then roast in a hot oven for about 20 minutes.
Next make the sauce:
- Take a medium saucepan and pour in about half a bottle of red wine.
- Add half a teaspoon of vegetable bouillon powder.
- When the carcasses are roasted, remove from oven and add all of the contents of the foil package including the juices to the wine in the sauce pan.
- Simmer this for about half an hour till the wine has reduced by about half.
To cook the breast meat:
- Get a frying pan nice and hot, then add a good knob of butter.
- Add the breasts to the pan and cook on each side for 30 seconds.
- When cooked, remove from the frying pan and put to one side to rest.
- Pour the red wine mixture through a sieve into the hot frying pan and reduce the sauce to a thick consistency.
Prepare to serve:
- Take a very sharp knife and slice the breast meat into thin wafers – they should be nice and rare in the centre!
- Add the breast meat to the thickened sauce and cook for 30 seconds.
- Season if you want.
- Remove the pan from the heat and let the mixture rest for about a minute.
- Serve on hot toast (cut into a circle with a tea cup) garnished with fresh rocket.
Courtesy of Dave Hewson, 2004.