Pigeon zucchini
Quantity: 4 Person (s)
Preparation: 15 min
Cooking time: 45 min
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| Pigeon zucchini |
ingredients:
pigeon: 2
baby carrots 1 bunch
Leek: 4
Zucchini: 2
Butter: 40 g
chicken stock 2 cubes
dry white wine glass 0.5
parsley
water
salt pepper
Preparation:
- Melt the butter in a pan put pigeons and let them brown on all sides.
- Lower the heat, add salt and pepper and cook 20 to 30 minutes for rare or medium.
- Meanwhile, peel carrots and leeks, cut off the ends of the zucchini.
- Let the small whole carrots and cut the zucchini into sections.
- Prepare cooked-all steam by bringing into the pot 2/3 of the water, bouillon cubes, salt and pepper.
- Cook steamed vegetables separately, 15 minutes zucchini and leeks, carrots 20 minutes.
- When the pigeons are cooked, reserve them warm with vegetables.
- To serve, cut the birds in half and arrange them on a serving dish surrounded by vegetables, sprinkle with parsley.
- Present the sauce on the side.
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