Salmis de Palombes
Course - Main - Meat
Region - Pays Basque
Description
Pigeon breasts cooked slowly in a rich red wine sauce with bayonne ham and garlic.
Ingredients
For 4 People
Preprepared:- Yes
Preparation time 25 minutes
Cooking time one hour 30 minutes
4 Pigeons or 8 Pigeon breasts
2 Thin slices Bayonne Ham.Bayonne Ham
1 Bouquet Garni
8 Mushrooms
2 Carrots
1 Onion
1 Clove Garlic
1 or 2 shallots depending on size
Flour
500 ml Chicken stock
Salt
Cracked black pepper
50ml Armagnac
100ml Red wine
Stale bread slices for croutons
Olive Oil
Preparation
Cut each pigeon into four pieces. (If not using pigeon breasts.)
Cut the ham into thin strips 5mm.
Slice the mushrooms, and the carrots.
Chop the onion and garlic and fry until soft. Put into a casserole dish.
Flour the pigeon pieces and then fry in olive oil with the strips of bayonne ham.
When the pigeon pieces are golden brown add the Armagnac and flame.
Place the pigeon pieces, Bayonne ham, mushrooms and carrots into the casserole. Add the wine, chicken stock, seasoning, and bouquet garni.
Bring to the boil then simmer for an hour. Adjust the seasoning and cook for a further 20 mins allowing the sauce to reduce.
Serve with boulangere potatoes.
Other Pays Basque RecipesFish Marinade "Marinade a la Plancha" Marmitako - Tuna and potato stew. Foie Gras,Honey Coated Gingerbread & Fresh Figs Foie gras, walnut bread and onion compote Other Main - Meat RecipesDaube Provencale - Provence meat stew.
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