Brown 700g of pigeon meat in 40g of butter in a heavy pot until golden on all sides.
Remove the pigeon, then sweat 100g of chopped shallots and 10g of minced garlic in the same pot without coloring.
Deglaze the pot with 150g of wine, scraping up the browned bits, then add 400g of chicken stock, 1g of bay leaf, and 5g of thyme.
Sesli anlatım, porsiyon ayarı ve daha fazlası
