Ragout of pigeon with garlic and rosemary
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Ragout of pigeon with garlic and rosemary
Fresh Rosemary | ||
Olive oil | ||
Pepper | ||
Salt | ||
½ | bottle | Good red wine |
1 | tbsp | Tomato puree |
2 | Peeled carrots | |
2 | Tomatoes split into quarters | |
4 | stems | Leaf celery |
4 | Pigeons | |
6 | clove | Garlic |
Instructions for Ragout of pigeon with garlic and rosemary
To prepare the Ragout of pigeon with garlic and rosemary recipe, please follow these instructions:
Divide the pigeons into quarters and brown them in a little olive oil. First with the skin side down. Season with salt and pepper. Add rosemary, garlic and tomato sauce. Shake it together and add red wine. Boil it through and add ¼ l of water. Let it simmer for another 10 minutes. Remove the pigeons and put them on a grid with the skin side up. Purge the fund and cook it again. Add sliced carrots and bell pepper. Let it simmer 5 - 6 minutes. Put the pies under a hot grill for 2 - 3 minutes or until the skin is crisp. Put the pigeons back in the ragout and server. Decorate with a little fresh rosemary.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328