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Ingredients

• 2 tbsp olive oil
• 55 g onions, diced
• 1 carrot, diced
• 1 stick celery
• 1/4 tsp cayenne pepper
• 1/4 tsp nutmeg
• 1/4 tsp ground cinnamon
• 55 g tomatoes, peeled, deseeded and diced
• 500 ml chicken stock
• 250 g couscous
• 1 tbsp unsalted butter

• 2 tbsp olive oil
• 6 rook breasts, boned
• black pepper
• 3 clove garlic, finely chopped
• 1 tbsp thyme, leaves only
• 1 onion, finely diced
• 1 small carrot, finely diced
• 100 g currants, soaked in 3 tbsp brandy
• 100 g sultanas, soaked in 3 tbsp brandy
• 225 ml robust fruity red wine
• 2 tsp red wine vinegar
• 100 ml chicken stock
• 2 tsp clear honey
• 2 tbsp parsley, finely chopped
• 30 g butter

Description

Delight Your Dinner Guests With Alan Coxon's Deliciously Different Recipe For Rook - Luckily, It Works Just As Well With Pigeon!

UK TV