Wood Pigeon with Rosemary Roast Potatoes and Red Wine Gravy
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Feeds 3 - 4 people 
Prep time 20m
Cook time 45m
Description
A roasted wood pigeon is such a treat during game season, especially served with a rich, glossy red wine gravy! We love to serve roast meat with rosemary roasted potatoes, but this is a very versatile dish that will match well with most traditional accompaniments - just add your favourite vegetable sides.
- 4 wood pigeon
- 1 tbsp + 1 tbsp plain flour
- 1 tbsp butter, plus extra for cooking
- 1 tbsp redcurrant jelly
- 500ml chicken stock
- 200ml red wine
- 1.5kg Maris Pipers, peeled and cut into similarly sized chunks
- 125ml vegetable oil
- Preheat the oven to 200C.
- Combine the chicken stock, red wine and redcurrant jelly in a saucepan and reduce vigorously until you have around 200ml left - it will look a little syrupy at this point. Set aside.
- Rub the butter and flour together until you have paste and roll into a ball. Set aside.
- Parboil the potatoes in salted water for 2 minutes. Preheat the oil in the baking tray until really hot.
- Drain the potatoes and give them a shake in the colander, then sprinkle with the plain flour and mix.
- Spread the potatoes out in the fat in a single layer. Cook for 15 minutes then turn and cook for a further 15 minutes, adding the rosemary 5 minutes before the end.
- Brown the pigeons in a frying pan for a couple of minutes, then transfer to the oven and cook for 8 minutes. Set aside to rest.
- Deglaze the roasting tin with the red wine reduction and heat until bubbling. Add the butter and flour mixture and whisk until glossy. Taste and season and serve with the pigeon and roast potatoes.
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