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James's Pigeon Red Marinade

1 x Pigeon per person
1 x recipe The Red Marinade see * Note
    Onion sliced
    Carrot sliced
    Celery chopped
    Butter
    Lean bacon strips
    Brown Stock see * Note
    Bouquet garni of herbs of your choice
    Salt to taste
    Freshly-ground black pepper to taste

 Method :
Marinate the pigeon(s) for an appropriate time in The Red Marinade. Mix equal amounts of sliced onion, sliced carrot, and chopped celery, enough to make a 1-inch layer in a casserole. Steam in butter until soft. Line casserole with the leanest possible bacon, and spread steamed vegetables on top. Set birds on top, breast up, and pour on strained marinade, enough to come halfway up the birds. Barely cover birds with Brown Stock. Add a bouquet garni of fresh herbs of your choice, and season as desired. Simmer very slowly for about 1 1/2 to 2 hours for young birds, longer for older birds, until tender.

Red Marinade

1/4 cup Finely chopped onion
1/4 cup Finely chopped fresh oregano or 2 tsp. dry
6 x Cloves garlic, minced
1/4 tsp Pepper
1/4 cup Dry red wine
3 tbl Soy sauce
1 tbl Extra-virgin olive oil
1 tbl Red wine vinegar

 Method :
In blender container, combine all ingredients; blend well. Pour mixture over meat Let stand at room temperature for 15 minutes to marinate.
Makes 3/4 cup-enough for 4
servings of meat.