Stage ready forest pigeons with mushroom stuffing

Ingredients for Stage ready forest pigeons with mushroom stuffing

Instructions for Stage ready forest pigeons with mushroom stuffing

To prepare the Stage ready forest pigeons with mushroom stuffing recipe, please follow these instructions:

Dry the cleaned forest pigeons. Melt the FAT to the forcemeat into a saucepan. Com French bread, mushrooms, onion, parsley and it diced or fintsnittede giblets (if giblets haves) i. Sauté it well together. Cool slightly and stir in the spices, eggs and possibly. port wine in.

Fill forcemeat in pigeons and close with kødnåle or sew the pigeons together. Uneaten sausage meat can be greased on trespass croutons and set 10 minutes in the oven at 180 degrees (C) just before dinner time. Be used as garnish.

Holiday duernes wings and thighs into the body and brown them on all sides, Add half the broth and småsteg the pigeons under close lid in 1-1/4 time. Turn them a couple of times during cooking and add a little more broth and possibly. a little cream.

Melt butter to the sauce in the Pan, saute the mushrooms in it, add the juices and let it cook for 5 a minute Got whipped in, smooth sauce lightly and taste it to EVS. with a little port wine.

Share the pigeons in half. Take the stuffing out as completely as possible, cut it into slices and place on the platter next to the pigeons.

Server small, white potatoes.