Forest pigeons with plum sauce

Ingredients for Forest pigeons with plum sauce

Instructions for Forest pigeons with plum sauce

To prepare the Forest pigeons with plum sauce recipe, please follow these instructions:

Order wood-pigeons in wild handler. It should preferably be young, but it is not always possible. Ask vildthand to clay on time, the hang of duernes age. After the wood-pigeons and rinse them clean. Dry them and rub the inside with a little coarse salt and pepper. Cut the treated piece of celery into 8 pieces and put 2 in each Dove. Warm the butter up in a frying pan, which is large enough so that the pigeons can lie on the bottom. When the butter is golden, the pigeons in and Brown all the way around. Beware, the butter doesn't get too dark. Put the pigeons with breast down, pour port over and cook until the short Pour 1 ½ cups of broth over and sprinkle with a little salt and pepper. EVS. Can the breasts cut off and Brown, as well as the only frying with the last 10-15 min. Turn them after 20 minutes and again after 20 minutes. They are done when the femur is relatively easy to detach from the body. Young pigeons do not FRY more than about 30 minutes. Put lid on and cook about 1 hour, while doves væden småbobler. The sauce can be prepared in good time. Pour the walnut kernels in a pan with plenty of boiling water. Let them Cook about 10 minutes. Drain and flush them cold through a sieve. Let them drain and chop them roughly. Hot 10 g butter well up in a pan and toast walnut pieces easily, when the butter is browned. Pour the port wine in and cook it almost completely gone. Take the pan off and tires. Cut the plums in quarters, and granting washed down or slightly smaller pieces. Put them in the plastic bag and mix some lemon juice by, so they are not discoloured. Put the bag in the fridge, but not more than a few hours. When the wood-pigeons are tender, they are taken up and packed in aluminum foil and Tea towel while they pull 5-10 minutes before they halved and place on a warm platter. SI cloud from the pan through a fine mesh sieve into the pan with the walnut kernels and cook up Flavor must be a little strong., maybe the sauce boil a bit into. Pour yolk, boil up in pieces and season. Let the sauce Cook for a few minutes, but not so long that the flowers-place boils too much out, there must be plum pieces i. Put a spoonful of sauce with plum pieces over each half-Dove and the rest of the sauce to the server. Server risblanding to.