Summary

Ingredients

• 4 pigeon (s), young, ready to cook from the breeder
• 1 tablespoon clarified butter
• 1 tablespoon tomato paste
• 3 shallot (s), red, cut into small cubes, alternatively 1 onion
• 1 clove garlic, finely chopped
• 1 large carrot (s), finely chopped
• 0.5 liter ½ beer, dark
• 800 ml poultry stock
• salt
• Pepper from the grinder
• Flour
• sour cream, or sour cream

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Instructions

1. Melt the clarified butter in a saucepan and sear the pigeons seasoned with pepper and salt on all sides. Take the pigeons out of the pot and keep them warm in aluminum foil.
2. Add the onion, garlic, carrot and tomato paste to the saucepan and stir-fry everything well. Then deglaze with a little beer, reduce a little and fill up with the rest of the beer and the poultry stock. Bring to the boil once, then reduce the temperature so that it only simmered gently. Now add the pigeons again, put the lid on and stew for 120 minutes.
3. Then take out the pigeons and puree the sauce with the magic wand. Bring to the boil and, if necessary, thicken with flour. Turn off the stove and add the pigeons back in.
4. Spätzle or dumplings are suitable as a side dish.