The doves to the hunter is a very typical hunting dish years ago but that is done less and less. The doves to the hunter are a dish that was made for the hunters when they returned from hunting their pieces, it was usually cooked in a casserole. Next we explain step by step how this dove to the hunter is done.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to make doves to the hunter: |
| 4 PLOBING UNITS 2 units of onion 2 units of carrot 2 units of leeks 1 tomato unit 1 bottle of red wine 1 glass of water 1 cup of brandy 1 laurel leaf 1 branch of thyme 20 black pepper grains 3 cloves of garlic ½ kilogram of fungi 1 jet of extra virgin oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, ideal to accompany with red crop wine |
Ingredients to make doves to the hunter:
1. Once the pigeons are clean, itch the vegetables (onions, carrots and leeks) and put them to poach in the fast pot.
Trick: How can you know in the market if a dove is young? Young pigeons have a pinkish skin tone and a flexible beak. The legs, which should not contain scales, must be soft and flexible.
2. Add the bay leaf, thyme sprig and pepper grains. Peel the tomato, chop it and incorporate it. Season and let it brown a little.
3. put the clean pigeons and pour wine, water and brandy, you must let the brandy reducing everything over low heat. You have to clean them under water and especially remove the viscera.
4. Close the lid and let it cook about 40 minutes since the steam starts out.
5. Once the pigeons are tender, place them in a fountain and pass the sauce through a pass-pure.
6. Pour the sauce on the pigeons. Filleta garlic in sheets and dorage them in a pan with oil. Clean the fungi, keep them and incorpore them.
7. Sazona and jump briefly. It serves the fungi to the side of the pigeons. It is important that you accompany the pigeons to the jacket with a good bread to enjoy the juice.
