Easy dove shourss
- 2 wood pigeons (wood pigeons) with the liver
- 2 beautiful strips of Bayonne ham with the fat
- 4 large shallots
- 2 cloves garlic
- 15 cl of wine
- 15 cl chicken broth
- 1 C. lemon juice
- 1 bag of croutons
- 25g goose fat
- ground pepper
Preparation 20 mins
Cooking 50 mins
Preheat the oven th.7 (210°C). Remove the livers from the wood pigeons. Salt and pepper the inside of the carcasses and only pepper the skin. Wrap each pigeon with a slice of ham and tie.
Place the wood pigeons on a baking dish, put in the oven and roast for around 18 minutes to keep them rare. Peel the garlic cloves and shallots, chop the shallots and keep the garlic cloves whole. Melt the goose fat over medium heat in a saucepan. Add the livers and fry them quickly.
Remove the livers from the pan and, instead, sauté the shallots and garlic for 5 minutes, stirring them. Bring the wine to a boil and pour it with the broth into the pan. Reduce by half over high heat. Chop the livers and mix this minced meat with the lemon juice, add to the sauce and bring to a boil. Pepper.
Remove the ham that surrounds the wood pigeons, chop it and add it to the sauce. Adjust the seasoning with salt if necessary. Cut the wood pigeons in half and serve them surrounded by croutons and topped with sauce.
For this easy wood-pigeon shourss recipe, you can count on 20 minutes of preparation. To learn more about the foods in this meat recipe, head over to our food guide here.