Pigeon & Guinness Casserole

Pigeon & Guinness Casserole

16 Pigeon breasts cut into chunks.
4 oz Fat Bacon
2 oz Butter
10 Shallots, Peeled and left whole.
4 Carrots, Peeled and cut into thick rounds.
2 oz Flour.
300 ml Guinness.
150 ml Stock or stock cubes and wayer.
1 Tablespoonb Dark Muscovado sugar.
2 Teaspoon Tomatoe puree.
Salt & pepper.
1 Dash red wine vinegar.
1 Teaspoon red currant jelly.

Brown the pigeon breasts and bacon in the butter, then add the vegetables and cook for a few mins.

Sprinkle in the flour and add the Guinness, stock and all the other ingredients except the wine vinegar and redcurrant jelly.

Tip into a 3 pint casserloe dish and cook in a pre-heated oven set at 400F/Gas mark 6/200C for 15 mins then turn down to 325F/Gas mark 3/160C for 2-3 hours.

Add a dash of the vinegar and the jelly to taste..