📝 About This Recipe
This elegant dish captures the essence of French countryside cooking, featuring tender pigeon slow-cooked in a rich, velvety red wine reduction. The earthy depth of wild mushrooms perfectly complements the gamey sweetness of the squab, creating a sophisticated harmony of flavors. It is a timeless recipe that transforms humble ingredients into a luxurious, soul-warming feast suitable for the finest dinner tables.
🥗 Ingredients
The Poultry
- 2 pieces Whole Pigeons (Squab) (cleaned, patted dry, and at room temperature)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Unsalted Butter (for searing)
The Mushrooms and Aromatics
- 300 grams Mixed Wild Mushrooms (such as Chanterelles, Cremini, or Porcini, sliced)
- 3 pieces Shallots (finely minced)
- 2 cloves Garlic (smashed and peeled)
- 50 grams Smoked Bacon or Pancetta (diced into small lardons)
The Braising Liquid
- 1 cup Dry Red Wine (Pinot Noir or Burgundy recommended)
- 1 cup Chicken or Game Stock (high quality or homemade)
- 3 sprigs Fresh Thyme (tied with kitchen string)
- 1 piece Bay Leaf (dried)
- 1 teaspoon Tomato Paste (for depth of color and flavor)
Finishing Touches
- 1 tablespoon Cold Unsalted Butter (cubed, for mounting the sauce)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Season the pigeons generously inside and out with sea salt and freshly cracked black pepper.
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2
In a heavy-bottomed Dutch oven or oven-proof casserole, melt 2 tablespoons of butter over medium-high heat until foaming.
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3
Sear the pigeons on all sides until the skin is golden brown and crispy, approximately 3-4 minutes per side. Remove the birds and set aside on a plate.
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4
In the same pot, add the bacon lardons and cook until they begin to render their fat and turn golden, about 3 minutes.
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5
Add the sliced mushrooms to the pot. Cook undisturbed for 2 minutes to develop color, then stir and sauté until the moisture has evaporated and they are browned.
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6
Stir in the minced shallots and smashed garlic. Cook for another 2 minutes until the shallots are translucent and fragrant.
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7
Add the tomato paste and cook for 1 minute, stirring constantly to 'toast' the paste without burning it.
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8
Deglaze the pot with the red wine, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond).
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9
Pour in the stock and add the thyme sprigs and bay leaf. Bring the liquid to a gentle simmer.
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10
Return the pigeons to the pot, breast-side up. The liquid should come about halfway up the birds.
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11
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 30-35 minutes, or until the pigeon is tender but not falling apart.
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12
Carefully remove the pigeons from the pot and keep warm under a piece of foil. Discard the thyme sprigs and bay leaf.
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13
Place the pot back on the stovetop over high heat. Boil the liquid for 5-8 minutes until it reduces by half and thickens into a glossy sauce.
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14
Lower the heat to low and whisk in the cold cube of butter to give the sauce a professional, velvety finish. Taste and adjust seasoning if necessary.
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15
Carve the pigeons in half lengthwise or serve whole, smothered in the mushroom sauce and garnished with fresh parsley.
💡 Chef's Tips
Always bring the pigeon to room temperature before searing to ensure even cooking and a better crust. If you cannot find wild mushrooms, a mix of Cremini and Shiitake provides a similar earthy depth. Be careful not to overcook the pigeon; it is best enjoyed when the meat is still slightly pink and succulent. To make the sauce even richer, you can add a teaspoon of red currant jelly during the reduction phase. Use a wine you would actually drink; the quality of the wine directly impacts the final flavor of the braise.
🍽️ Serving Suggestions
Serve alongside a creamy parsnip or potato purée to soak up the delicious red wine sauce. A side of honey-glazed roasted carrots adds a lovely sweetness that balances the gamey notes. Pair this dish with a medium-bodied Pinot Noir or a classic Bordeaux. Warm, crusty sourdough bread is essential for cleaning the plate of every last drop of sauce. Top with a few shavings of fresh truffle if you are feeling particularly indulgent.