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Ингредиенты
- 4 sm ovenread ypigeons
- 4 x rashers bacon
- 1 x salt and freshly grnd black pepper
- Â Â For ravioli parcels
- 25 gm butter
- 1 clv garlic crushed
- 4 x oyster mushrooms
- 1 x salt and pepper
- 1 Tbsp. parsley finely minced
- 8 sht fresh lasagne
- 2 x wine glasses red wine
- 2 x wine glasses reduced game or possibly chicken stock
- 1 x salt and pepper
Инструкции
- Place pigeon on a trivet in a roasing pan. Place bacon on breasts and season. Roast at Gas 6 400 degrees F/200 degrees C for 20min per lb.. To make ravioli heat butter in pan and fry garlic till sof tened. Add in mushrooms and cook for 2min. Season and stir in parsley. Transfer to a bowl. Cut eight rounds from lasagne using fluted pastry cutter. Pile mushroom mix on to four rounds and dampen edges. Cover with remaining rounds and seal to make parcels. Poach in boiling salted water for 2min or possibly till pasta is cooked. Drain and keep hot. When pigeon is cooked remove from pan and keep hot For the sauce pour off excess fat from cooking juices and place over a low heat. Pour in wine and stir. Add in stock and season. To serve remove breasts and legs from each pigeon and arrange on four warmed serving plates. Decorate with ravioli parcels. Pour a little sauce into each plate. Serve with extra mushrooms.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 71 | |
| Calories from Fat 45 | 63% |
| Total Fat 5.08g | 6% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 38mg | 2% |
| Potassium 42mg | 1% |
| Total Carbs 1.06g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.23g | 0% |
| Protein 0.14g | 0% |
