Stewed Pigeons (Pigeons en Estouffade)

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 1 Hour 15 Minutes

Ready In: 1 hr 25 mins

8 rashers (slices) - streaky bacon

4 - young pigeons (cleaned)

2 oz - butter

2 tablespoons - brandy

¼ pint - dry white wine

10 - pickling onions

6 tablespoons - beef stock

- salt and pepper

4 oz - button mushrooms

1 tablespoon - chopped parsley

12 - 16 - green olives

3 sprigs - thyme

Wrap 2 rashers (slices) of streaky bacon around each pigeon and secure with cooking string. Melt the butter in a pan, add the pigeons and cook for 10 minutes until browned all over. Pour over the brandy and the wine, bring to the boil and cook for 2 minutes. Add the small pickling onions, beef stock and salt and freshly ground pepper to taste. Cover and simmer for 1 hour. Add the mushrooms and parsley and cook for a further 5 minutes.
Transfer to a warmed serving dish, garnish with olives and thyme and serve immediately with Okra and Tomatoes.