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Salmis de Palombes
Pigeon breasts cooked slowly in a rich red wine sauce with bayonne ham and garlic.
For 4 People
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
1 Clove Garlic
1 or 2 shallots depending on size
500 ml Chicken stock
Cracked black pepper
100ml Red wine
Stale bread slices for croutons
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 Recipes
Other Main - Meat Recipes