Gastronomixs

Pigeon in Muscat wine with grapes

Pigeon in Muscat wine with grapes

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Ingredients

5

 

pigeons

10

slices

smoked bacon

300

g

white and blue grapes

50

g

butter

200

ml

Muscat wine (Muscat de Rivesaltes)

 

 

salt and pepper

Preparation method

  • Clean the pigeons and keep the hearts and livers.
  • Wrap each pigeon in two slices of smoked bacon and tie with butcher’s twine.
  • Cut the grapes in half and remove the seeds.
  • Heat the butter in a large casserole and fry the pigeons whole together with the hearts and livers.
  • Deglaze the pigeons with the Muscat wine and reduce the liquid by half.
  • Add the grapes and stew the ingredients on a low heat for ten minutes.
  • Season to taste with salt and pepper.

Serving suggestions

  • As a main dish, e.g. with potato gratin, mashed potato, celeriac mousseline, red cabbage salad, or a variety of baked vegetables.

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