John Myers
Pigeons with Parsley Sauce
The perfect pigeons with parsley sauce recipe with a picture and simple step-by-step instructions.
- 4 Pc. Fresh or frozen pigeons
- 4 Pc. Eggs
- 1 bunch Parsely
- Mustard, salt, pepper
- 0,75 liter Vegetable broth
- Season the four eggs with salt and pepper and scramble some parsley into a scrambled egg. Wash and dab the pigeons. Pour the scrambled eggs into the pits. Now the pigeons are seasoned with salt and pepper and coated all around with mustard. Put the inner cells (heart, lungs, stomach) into the abdominal cavity.
- The pigeons are seared vigorously on both sides. Add 1/2 to 3/4 liter of vegetable stock and place in the oven for about 1.5 to 2 hours (200 ° C, top / bottom heat).
- When the pigeons are done, remove them from the pan and prepare the sauce. It is best to put the food back in the oven to keep it warm. Add an egg and the rest of the parsley to the sauce and stir with a whisk. If necessary, thicken a little (e.g. dark roux).
- Bon appetit!
- Potatoes go very well as a side dish. We had red cabbage and potato dumplings from Silesia today (see my cookbook).
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