Ring-Dove Salmi

Pluck and gut the woodpigeons, burn them over an open flame and cut them in half lengthwise. Melt 50 g of butter in a stalk pan and roast the woodpigeons in it until golden brown. Drain the butter from the frying pan, extinguish with the Armagnac and flambé. Cover and remove from heat.

Sauté the chopped shallots in 30 g butter in a saucepan until translucent. Dust with flour, sauté while stirring and extinguish with the wine. Add the wood pigeons with their gravy, season with salt, season with pepper, cover and simmer quietly on low heat for 2 hours. In the meantime, dice the ham and fry it in a little butter. Clean the mushrooms, rinse them, cut them into slices, put them in a saucepan, cover them just with water, add 20 g of butter and cook them for 5 to 8 min with the lid closed. Cook the small onions in the same way. After 2 hours of cooking, remove the ring pigeons from the pot, arrange them on a hot plate and keep them warm at the entrance of the oven. Remove any fat or foam from the sauce with a skimmer.

Pour the sauce over the ringed pigeons and surround with the onions, ham and mushrooms.

– Country : France – Region : Aquitaine – Wine : Graves – Wine : Bassgeige Spätburgunder Spätlese – Duration : 02 h 30 min. – Cooking time : 2 h 10 min. – Preparation tz. : 20 min. – Difficulty : Complicated – Price : Medium

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