Stuffed pigeons in the style of the Steigerweib

Ingredients for 4 servings:

• 4 pigeon(s), ready to cook
• 4 slices wholemeal toast, crust removed
• 200 g chicken breast fillet(s), minced
• 50 ml chicken stock
• Salt
• Pepper, white, ground pepper
• 2 shallots, finely diced
• 10 sprigs of flat-leaf parsley, leaves finely chopped
• ¼ bunch chervil, finely chopped
• 50 g clarified butter
• 50 g butter
• 200 g cream
• 200 ml wine (rosé wine)
• 200 ml vegetable stock
• 20 g porcini mushrooms, dried
• 20 g clarified butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Pigeon in a Roman pot

Season the insides of the pigeons with pepper. Sauté the shallots in 20g clarified butter and let cool. Crumble the slices of toast and mix with the chicken stock. Soak the porcini mushrooms in the rose wine. Add the shallots to the toast. Add the chicken to the toast. Knead everything together with salt, pepper, parsley, and chervil. Fill the pigeons with this chicken mixture and sew up the flapjacks. Place the pigeons in a watered Roman pot and fill with the butter, 50g clarified butter, the porcini rose wine, and the vegetable stock. Cook with the lid closed at 190°C for approx. 80 minutes. Then remove the lid and pour the meat juices into a saucepan. Brown the pigeons in the open Roman pot for another 12-15 minutes at 190°C. Meanwhile, add the cream to the gravy, reduce slightly, and season with salt and pepper. This goes perfectly with vegetable tagliatelle.