Directions:
- Fry the diced bacon for 2 minutes, add the butter (I used 1oz of butter and a dash of olive oil) and the pigeons and brown quickly on all sides.
- Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
- Replace the birds, pour on the stock and the wine, bring to the boil and simmer very gently for 1 1/2 hours, until the birds are tender.
- Serve with red currant jelly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 455.5 Kcal (1907 kJ) | ||
| Calories from fat | 254.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.32g | 44% | |
|---|---|---|---|
| Cholesterol | 180.99mg | 60% | |
| Sodium | 309.92mg | 13% | |
| Potassium | 702.89mg | 15% | |
| Total Carbs | 14.4g | 5% | |
| Sugars | 5.14g | 21% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 34.2g | 68% | |
| Vitamin C | 19.9mg | 33% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.6mg | 48% | |
| Calcium | 66.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 137.89 Kcal (577 kJ) | ||
| Calories from fat | 77.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.57g | 44% | |
|---|---|---|---|
| Cholesterol | 54.79mg | 60% | |
| Sodium | 93.82mg | 13% | |
| Potassium | 212.78mg | 15% | |
| Total Carbs | 4.36g | 5% | |
| Sugars | 1.56g | 21% | |
| Dietary Fiber | 0.92g | 12% | |
| Protein | 10.35g | 68% | |
| Vitamin C | 6mg | 33% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 2.6mg | 48% | |
| Calcium | 20.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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