got this one off the www. and had it yesterday..bl**dy amazing, i have never had the breast to be so soft!
A Casserole of Pigeons with Red Cabbage
Ingredients
Marinade
2 pigeons
1½ gills of dry white wine
Salt and pepper
1 chopped raw carrot
2 oz belly pork
1 chopped raw onion
½ oz butter
bouquet garni
Flour
4 tablespoons brandy
1 clove garlic
Method
Salt and pepper the pigeons and leave them to soak in the marinade over night, turning them 3 or 4 times. Dice the pork and, using a heavy casserole, fry in butter until crisp. Dry the pigeons, sprinkle with a little flour and gently brown them all over in the port fat. Pour over them the warmed brandy and flambé.
Add the strained marinade, the crushed clove of garlic and more seasoning. Cover tightly, putting a piece of kitchen foil between the contents of the casserole and the lid, to prevent steam escaping. Cook in the centre of a slow oven for 2½ hours. Serve the birds on a bed of red cabbage with sauce poured over.
just make sure the cabbage is really well spiced! serve with a nice red wine and remember to not give into to your dog's eyes! :yp: