Clean the pigeons and separate thighs and breasts. In a pan with a little oil, sauté the chopped housings, the leek, the celery, the onion and the carrot.
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| Ingredients to do roasted pigeon with potato and vegetable puree: |
| 4 UD. pichón 1 carria 1/2 ud. onion 1/2 RAMA CAMPIO tomillo or romero wine from Oporto wine red wine water broth 1 pinch butter or corn |
Ingredients to do roasted pigeon with potato and vegetable puree:
2. When it takes color add the aromatic herbs, the port and the wine and allow to reduce in half. Add the bird broth and let reduce again.
3. When the sauce is made, strain, season and flirt with cornstarch or butter. In a pan brown the splayed pigeon and finish cooking in the oven.
4. Serve accompanied by cooked vegetables to the dente sauteed with butter and mashed potatoes.
