Ragout of pigeon with garlic and rosemary

Ingredients for Ragout of pigeon with garlic and rosemary

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.