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INGREDIENTS

2 Young oven-ready wood
pigeons
15 g Unsalted butter, plus an
extra knob
1/2oz
1 Red onion, washed and
chopped
skin left on
1 Carrot, washed and chopped
1 Leek, washed and trimmed
and then chopped
1 Clove garlic, peeled and
crushed
4 Sprigs fresh thyme
2 Fresh bay leaves
1/2 Bottle gutsy red wine, such
as Vega
Sicilia from Spain
15 g Dark bitter chocolate
grated 1/2oz
Few leaves of crisp green
cabbage shredded
1 T Pine kernels
A splash of olive oil
Couple of rashers of crisply
cooked
streaky bacon
1 Crushed clove garlic
3 Juniper berries, crushed
Seasoning

INSTRUCTIONS

Preheat the oven to 200øC/400øF/gas mark 6  Mix together the butter,
crushed garlic and thyme leaves stripped  from 2 sprigs of thyme.  Lift
the skin over the breast and smear the herb butter between the  breasts
and the skin. Season the pigeon. Sear the bird all over in a
pre-heated cast pan or heavy frying pan. Remove the birds and add the
chopped vegetables with a little knob of butter to lightly brown them.
Pour in the wine and bring to the boil. Add the rest of the thyme and
the bay leaves and sit the pigeon upside down on the vegetables,
basting them with the wine. Sitting the pigeon upside down allows the
juices from the back to drip into the breasts and keeps them moist.
Pot-roast in the pre-heated oven for about 15 minutes until the  breast
are cooked but still quite pink - you'll need to check this  because it
depends on how plump the breasts are. Remove the breasts  and keep warm
allowing the flesh to rest and tenderise.  Break up the carcasses and
add to the roasting tin. Bring to the boil  and press the juices from
the vegetables and the carcasses into the  liquor. Sieve into a clean
pan pressing the residue through with the  back of a wooden spoon.
Over a gently heat, whisk in the grated chocolate to thicken the  sauce
and to give it a gloss and an indefinable depth of flavour.  Season
carefully.  The cabbage: Brown the pine kernels in the olive oil in a
large pan  or wok. Add the crushed garlic and juniper berries and then
the bacon  broken into small pieces. Add the shredded cabbage and
quickly  stir-fry until the cabbage wilts but is still crips, you may
need a  splash of water but it depends on the cabbage and how quickly
it  wilts. Season.  To serve: Serve the breaast sliced on a bed of
cabbage with the sauce  poured over and some parsnip mash.  Converted
by MC_Buster.  Per serving: 262 Calories (kcal); 13g Total Fat; (41%
calories from  fat); 4g Protein; 36g Carbohydrate; 33mg Cholesterol;
50mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2
Vegetable; 0  Fruit; 2 1/2 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1943
Calories From Fat: 391
Total Fat: 46.4g
Cholesterol: 32.3mg
Sodium: 6035.4mg
Potassium: 3843.9mg
Carbohydrates: 292.2g
Fiber: 93.7g
Sugar: 14.8g
Protein: 165.9g


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