Pigeon In Red Wine And Juniper With Caramelized Apples

Preparation:

Preparation: Brown the pigeon, add the julienned vegetables and the juniper, pour over the wine and put in the oven for a few minutes. Cut the apples into 1 cm slices, brown in the margarine, add the caramelised sugar and bake for 1 minute. Serve placing the meat in the centre, covered with the cooking liquid, the vegetables and around the apples.