Woodpigeon with cabbage

Step 1

Peel and prick a small onion with cloves and slice the other. Peel and cut the carrot into thick slices. In a saucepan, boil 2 litres of salted water. Remove the outer leaves, the centre stem and wash the cabbage. Blanch the cabbage 5 minutes, drain and chop coarsely with a knife.

Step 2

Preheat the oven to 180°C.

Step 3

In a casserole (which can go in the oven) brush with lard and line with bacon rinds before adding the cabbage. Add the carrot and onion. Cover with greaseproof paper and bake for 15 minutes.
Season inside the pigeons, tie up and bard with bacon fat and season the outside.

Step 4

In a buttered frying pan, over high heat, roast the pigeon with the remaining onion. Cover and slow cook on medium heat for 25 minutes, remove and place on the cabbage in the casserole and leave for 15 minutes in the oven.

Step 5

On a preheated serving plate, place the pigeons on the cabbage. Deglaze the juice with a glass of brandy, to be served separately in a gravy boat.

Step 6