Pigeon In Nebbiolo With Mushrooms

Preparation:

Preparation: Season the pigeons with salt and pepper. Brown them briefly in oil and butter so that they leave a good cooking liquid: the ideal is a large pan in which to cook half a dozen together. Pigeons are cooked whole and divided before serving. Remove them from the pan, remove the cooking fat and dilute the stock with Nebbiolo. Add the truffle base and let everything reduce. Check the seasoning and, before serving, stir in the cold butter cut into pieces. Slice the truffle and brown it with the mushrooms. Serve the pigeons with the wine sauce and truffled mushrooms.