Pigeon In Honey And Rubesco Sauce
Recipe second for 4 people based on Pigeon - cooking method pan.
Preparation:
Preparation: Cut the pigeons' legs, fillets and liver (the rest will be used for the brown stock). Sauté the pieces of pigeon in a pan with a little butter, remove them and keep them warm. After removing the fat, pour the previously prepared stock into the pan, adding pepper. The sauce must have a velvety consistency and an almost sweet and sour taste. Arrange the fillets cut in half and the thighs on the hot plate, pouring over the sauce, sieved if necessary.
Ingredients:
Ingredients: 4 pigeons - For the stock: - 2 small glasses of Rubesco wine - 1 spoonful of acacia honey - 1 brown stock with pigeon bones - 2 carrots - 1 onion - 1 stalk of celery - thyme - 2 bay leaves - 1 clove of Garofano - 1 Bottle of Rubesco Wine
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