Italian Meat - Poultry and Game Recipes - Pigeon Breasts on Toast (Tostati di Petti di Piccione) Recipe

Ingredients

• 4 pigeons, halved lengthways

• 1 carrot, chopped

• 1 onion, chopped

• 1 bay leaf

• 450 ml/2 cups chicken stock

• 1 wineglass sherry

• 50 g/2 oz/1/2 cup unsalted (sweet) butter

• 8 slices of bread

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Method:

1. Place the pigeons in a large saucepan with the carrot, onion and bay leaf and cover with the stock.

2. Bring to the boil and cook for 15 minutes. Remove and drain the meat.

3. Add the sherry and continue boiling the stock until it is reduced by half. Cut the breast and wing from the pigeon.

4. Heat half the butter in a frying pan (skillet) and fry (sauté) the pigeons for 3 minutes, turning once during Cooking. Keep warm.

5. Remove the crusts from the bread. Toast and butter the slices. Strain the stock and keep warm.

6. Arrange the toasted bread on a heated dish, top with the pigeon breasts and pour over the sauce. Serve at once.