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Microwave Casseroled Pigeons in Port Wine
Casseroled Pigeons in Port Wine is a modern British recipe for a classic dish of pigeons covered in bacon that are fried and finished by cooking in a port wine, redcurrant jelly and chicken stock sauce with tomato puree that's cooked in a microwave. The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Casseroled Pigeons in Port Wine.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesVegetable RecipesBritish Recipes
Microwave Casseroled Pigeons in Port Wine: A British recipe dish of pigeons covered in bacon that are fried and finished by cooking in a port wine, redcurrant jelly and chicken stock sauce with tomato puree that's cooked in a microwave.
Ingredients:
2 oven-ready pigeons, trussed
4 rashers of streaky bacon
25g butter
1 tbsp olive oil
1 onion, peeled and finely chopped
1 tbsp plain flour
2 tbsp
redcurrant jelly
150ml port wine
150ml chicken stock
1 tbsp tomato purée
salt and freshly-ground
black pepper, to taste
100g button mushrooms
50g celery, chopped
2 tbsp
parsley, chopped
celery leaves, to garnish
Method:
Wrap each pigeon in two rashers of streaky bacon, so that they are completely covered then secure in place with toothpicks or cocktail sticks.
Melt the butter in a frying pan, add the onion pieces and the pigeons and fry until the birds are browned all over. Remove the birds from the pan and set aside.
Scatter the flour over the onion and pan juices and stir to form a smooth roux. Gradually beat in the redcurrant jelly, port wine, chicken stock and tomato purée and beat until smooth. Turn into a microwave-safe bowl then cover with clingfilm. Snip a hole in the top then place in your microwave (1200W) and cook on high heat for 2 minutes, stirring the mixture half way through.
Now add the pigeons to the dish and spoon the sauce over them. Re-cover with clingfilm, snip a hole in the centre then place in your microwave (1200W) and cook on high power for 5 minutes, stirring the mixture half way through.
At this point add the mushrooms, celery and parsley and cook for 3 minutes more. Remove from the microwave and set aside to stand for 10 minutes. Turn into a warmed serving dish, garnish with the celery leaves and take to the table.
