Pigeons Chasseur is a traditional French recipe for a classic dish of farmed pigeons cooked with mushrooms and onions in a wine sauce flavoured with cayenne pepper, lemon juice and parsley. The full recipe is presented here and I hope you enjoy this classic French version of: Pigeons Chasseur.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
2 pigeons
salt and freshly-ground black pepper
3 tbsp butter
4 shallots, chopped
6 mushrooms, chopped
2 tbsp brandy
80ml dry white wine
pinch of cayenne pepper
1 tbsp lemon juice
4 tbsp parsley, chopped
Method:
Quarter the pigeons, flatten slightly, then season liberally with salt and freshly-ground black pepper. Melt the butter in a frying pan, add the pigeon pieces along with the mushrooms and shallots. Cook until the pigeon pieces are browned all over then pour over the brandy and set alight.
When the flames have died down add the wine, season to taste, then bring to a simmer and cook for 20 minutes, or until the pigeon pieces are cooked through.
Add the lemon juice, sprinkle with the chopped parsley and serve.
