Recipe Categories
Poultry
Back To Pigeon & Owl

Kat's Pigeon Wine Raisins

4 x Pigeons - (4 to 6)
    Flour
4 tbl Butter
3/4 cup Beef broth (approximately)
1/4 cup Port wine
2 tbl Seedless raisins to 3 tbspns
2 whl cloves
    Rinsed, preserved grape leaves
    (or fresh leaves dipped in boiling water for 1 minute)

 Method :
Roll birds (tie if necessary) in flour; shake off excess. Brown on all sides in hot butter; do not burn butter. Add about half of the broth, all the wine, the raisins, and cloves. Cover and simmer for 30 minutes, adding more broth as needed. Arrange birds on grape leaves and spoon sauce over them to serve.
This recipe yields 4 to 6 servings.