Ask your poultry dealer to feather and gut the pigeons. Flambé the pigeons. Lightly season inside and out with salt and season with pepper, then wrap (bard) with bacon slices. Peel grapes.
Preheat stove to 210 degrees (gas mark 7). Spread the pigeons a few centimeters apart in a large baking dish. 18 min in the stove form. Remove and keep warm on a plate. Put the grapes and the grape juice into the baking dish, remove the grape juice from the edge of the dish and put everything into a dish. Boil at low temperature to syrup. Add port wine and reduce again, then stir in poultry stock and continue cooking to a creamy sauce.
Cut thighs and wings of pigeon into small pieces, arrange pigeons on a heated plate and pour sauce over them. Bring to table immediately. Serve with Bordelais mushrooms or other seasonal mushrooms.
– Country : France – Region : Aquitaine – Wine : Pomerol – Wine : Saint-Amour – Takes about : 01 h 05 min – Cooking time : 35 min – Time to prepare : half an hour – Difficulty : 1 hour. : half an hour – Difficulty : Complicated – Price : Expensive
Our tip : Use a delicious spicy bacon for a delicious touch!
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