Racan Pigeon, Centre-Val de Loire region

Ingredients

4 servings

• 4 dressed Racan pigeons
• 5 cl gin
• 20 cl dry white wine
• 1 shallot
• 2 bay leaves
• 6 juniper berries
• 50 g butter
• 2 tablespoons crème fraîche
• 1 kg parsnips
• 1 Romanesco broccoli
• 1 can of lingonberries
• salt
• pepper

Steps

1. 1

   Chop the garlic and shallots. Peel the parsnips and cut them into chunks. Cut the Romanesco broccoli into florets.

2. 2

   Brown the pigeons in melted butter on all sides until golden. Remove from the pot and add the garlic and shallots, sauté for a few minutes before putting the pigeons back in the pot.

3. 3

   Add the gin and flambé.

4. 4

   Then add the white wine, the cranberry juice, the bay leaves, the juniper berries, and a pinch of salt. Cover and let cook for 30 minutes before adding the parsnips.

5. 5

   Continue cooking for 45 minutes covered over low heat. Add the cream and drained cranberries at the end of cooking. Season with pepper. Let heat over low heat.

6. 6

   Meanwhile, cook the Romanesco broccoli. Add it to the sauce or serve separately.