Casserole of Free-Range Pigeon Recipe

Ingredients:

• 4 free-range pigeons, cleaned and cut into pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 2 bay leaves
• 1 cup red wine
• 2 cups chicken broth
• 2 tablespoons tomato paste
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 350°F.
2. In a large Dutch oven or casserole dish, heat the olive oil over medium-high heat.
3. Add the pigeon pieces and cook until browned on all sides, about 6 to 8 minutes. Remove from the pot and set aside.
4. Add the onion, carrots, celery, and garlic to the pot and cook until soft and translucent, about 5 minutes.
5. Stir in the rosemary, thyme, and bay leaves, and cook for an additional minute.
6. Pour in the red wine and chicken broth, and stir in the tomato paste.
7. Return the pigeon pieces to the pot and bring the mixture to a simmer.
8. Cover the pot and bake for 2 hours, or until the meat is tender and falls off the bones.
9. Remove the bay leaves and season the casserole with salt and black pepper to taste.
10. Serve hot, garnished with some fresh herbs.

Verdict:

This casserole of free-range pigeon is a rich and flavorful dish that is perfect for a special occasion or a hearty winter meal. The slow cooking method ensures that the meat is tender and succulent, while the red wine and chicken broth create a delicious sauce. This recipe is sure to impress your guests!

Serving Suggestions:

• Serve the casserole with some crusty bread to soak up the sauce.
• Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
• For a complete meal, serve alongside some roasted or mashed potatoes and a green vegetable, such as Brussels sprouts or green beans.