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Ingredients

• 4 pigeons, skin on
• 2 tbsp olive oil
• 2 tbsp onions, finely chopped
• 2 tbsp carrots, finely chopped
• 2 tbsp celery, finely chopped
• 1 clove garlic, crushed
• 1 bay leaf
• 4 juniper berries
• 8 whole peppercorns
• 125 ml red wine
• 250 ml brown chicken stock
• tsp cracked black peppercorns
• 1 tsp sage, chopped
• 2 tbsp butter
• salt, and freshly ground black pepper
• 4 sprig of sage, to garnish
• buttered cabbage

• 6 parsnips, sliced
• 6 carrots, sliced
• 3-4 tbsp butter
• salt, and freshly ground white pepper

Description

For A Truly Splendid Dish Try Paul Rankin's Richly Flavourful Game Dish, Served With Red Wine Sauce And Root Mash

UK TV