Pigeon with Peas
Preamble
An ideal dish for a dinner party at home. The pigeons can be cooked and left to rest whilst you eat your first course, then the peas cooked at the last minute and the pigeon warmed through slightly before serving. The flavour improves if left standing and if the pigeon is not served too hot.
Ingredients
3 large pigeons (approx 500 gram each)
50 grams butter
60 ml oil
2 kilo fresh peas
3 new onions
10 ml of tomato paste
9 dl broth and hot water
salt and pepper
Method
Clean out the pigeons , wash and dry.
Take a casserole large enough to fit the pigeons in nicely and put in the butter, oil and finely sliced onion. Add the pigeons and gently colour them over the heat.
When the pigeons have taken on a light brown colour, season with salt and pepper and cover with the broth and water combined (should not be too strong a stock) with a little tomato paste.
Let them continue to cook very very gently until the pigeons are cooked and the sauce reduced (about 15-20 minutes)
Take the pigeons out of the casserole and put in the shelled peas. Add a few spoons of water and a little salt and let them cook for several minutes.
Cut the pigeons in half lengthwise, serve with the sauce and peas surrounding
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