Braised pigeon on savoy cabbage & bacon

Name: Braised pigeon on savoy cabbage & bacon
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 people
Cuisine: French
Ingredients: 4 pigeons (cleaned and ready to cook); 1 small savoy cabbage; 100 g streaky bacon; 2 shallots; 200 ml poultry stock; 2 sprigs thyme; 30 g butter; 2 tbsp olive oil; fine sea salt; aromatic pepper

Tender pigeons, gently braised, on buttery savoy cabbage with crisp bacon. A dark, deep poultry dish that calls for the centre of the red-wine range.

Poultry Category

30 MIN Prep time

90 MIN Cook time

4 people Servings

Preparation

Sear the pigeons

Season the pigeons with salt and sear them all over in olive oil. Remove.

Savoy cabbage & bacon

Dice the bacon and render it, add the shallots and briefly sweat the savoy cabbage cut into strips.

Braise gently

Set the pigeons on the cabbage, pour in the poultry stock, add the thyme and braise gently, covered, over very low heat for about 60 minutes.

To serve

Arrange the pigeons on the savoy cabbage and finish the sauce with cold butter.

Why this wine?

With Sarabande:

The dense structure and spicy depth of the Sarabande carry the dark pigeon meat and the savoury bacon into a calm, long unity.

With Gigue:

Gigue sets a brighter, fresher accent that brings the savoy cabbage to life.