* Exported from MasterCook *

PIGEON CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Poultry Game
Regional English Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pigeon meat
Salt and freshly ground black pepper
1 1/2 cups dry white wine
1 lg onion -- chopped
1 lg carrot -- chopped
bouquet garni
1/4 cup butter
100 g belly of pork -- 4 oz diced
1/4 cup soy flour
1/2 cup brandy
2 cl garlic -- crushed

Season the pigeons with salt and pepper. Mix the wine, onions, carrots and bouquet garni, pour over the pigeons1 cover and marinate overnight, turning occasionally.
Heat three-quarters of the butter in a flameproof casserole and fry the pork until crisp. Remove the pigeons from the marinade, pat dry on kitchen paper and sprinkle with flour. Add the remaining butter to the casserole and fry the pigeons until browned on all sides. Pour the brandy into the pan and set it alight to burn off the excess fat. Add the strained marinade and the garlic and season with salt and pepper. Cover tightly and cook in a preheated oven at 150C/ 300F/gas mark 2 for 2 1/2 hours. Serve with red cabbage and chestnuts.










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Per Serving (excluding unknown items): 917 Calories; 64g Fat (73.6% calories from fat); 44g Protein; 8g Carbohydrate; 2g Dietary Fiber; 237mg Cholesterol; 251mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 9 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore May 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com






Nutr. Assoc. : 0 0 0 0 0 0 0 4545 0 0 0