Roast pigeon with braised butter beans
by Bryan Webb
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Ingredients
Fresh Meat
4 squab pigeons
Fruit & Vegetables
4 shallots
150g of wild mushrooms
Salad & Fresh Herbs
7 bay leaves
5 sprigs of fresh thyme
1 head of celery
2 parsley stalks
Dairy
40g of butter
Store Cupboard
salt
black pepper
300g of butter beans, soaked overnight
150ml of chicken stock
150ml of beef stock
Oils & Vinegars
olive oil
Beverages
50ml of brandy
100ml of Madeira
100ml of white wine