FreeFrom braised pigeon breasts with chestnuts
Corn, dairy, egg, gluten, lactose, nightshade, soya and wheat free
This is a slow-cook dish which should be prepared the day before you need it and just finished off before serving. If you cannot eat nuts, substitute 150g / 5oz of field mushrooms, halved or quartered and lightly tossed in 2 tbsp olive oil.
2 onions, peeled and halved
3-4 bay leaves
1 medium celeriac, peeled and diced
Put the onions, garlic, carrot, parsnips, mushrooms, belly pork, and pigeons in a large, heavy casserole. Lay the herbs on the top, sprinkle over the peppercorn and pour over the wine. Add enough water to just cover the pigeons.
To finish the dish, mix 1 tablespoon of gluten and wheat freeflour with 100ml / 3fl oz of the stock to make a smooth paste. Gradually add a further 500ml / 17fl oz of stock, heating and stirring it as you do so until it thickens slightly. Add the sugar and season to taste.
Meanwhile, halve the chestnuts. Add the chestnuts (or prepard mushrooms) and the reserved pigeon meat to the sauce and heat slowly.
Meanwhile, reheat the vegetable puree in a microwave or the oven and cook a green vegetable of your choice.
Serve the pigeon in its sauce with the vegetables.
Serves 6 – per portion
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