Pigeon à l’orange with blackcurrant sauce
Here’s a lovely pairing for a winter dish…
Preparation
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Step 1
Brown the pigeons in a little oil for about ten minutes.
Add the onion cut into thin strips and carry on cooking for 5 minutes.
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Step 2
Meanwhile, peel two oranges down to the flesh, lift out the segments over a bowl to catch the juice and taking care to leave no white pith or membranes (which give a bitter taste).
Squeeze the third orange. Pour the orange juice and the honey into the casserole, add the thyme, season with salt and cover. Cook for 20 minutes.
Turn the pigeons, add the blackcurrants and carry on cooking for 20 minutes.
Remove the pigeons, let the sauce reduce, add the orange segments so they’re just warmed through.
Serve on warm plates with a green salad. If you’d like a more substantial dish, serve it with couscous or mashed potato.
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