game
( Spanish )
Serve 4
2 garlic cloves, chopped finely
4 prepared pigeons, weighing about 500g / 18oz each
5ml / 1tsp
2 pinches freshly ground black pepper
60ml / 4 tbsp olive oil
15ml / 1 tbsp plain ( all purpose ) flour
60ml / 4 tbsp dry white wine
250ml / 8oz chicken stock
200g / 7oz shallots, chopped finely
60g / 2oz plain ( dark ) chocolate, grated
Wash the birds inside and out, then dry and rub with salt and
pepper, inside and out.
Heat the oil in a large heavy bottomed pan and brown the birds all
over. Remove from the pan.
Fry the garlic in the remaining oil. Stir in the flour and cook for
a minute. Gradually add the wine and stock to the pan, stirring all
the while. Simmer for 5 minutes, stirring constantly.
Put the pigeons into the sauce, cover and cook for 50 minutes over
a low heat. Add the shallot to the pot after 30 minutes.
Pre-heat the oven to 1200C / 2250F / Gas mark
1/4.
Arrange the cooked birds in a serving dish and keep warm in the oven. Skim
the fat off the sauce.
Add the chocolate to the sauce, stirring continously over a low heat until
the chocolate has melted, do not allow the sauce to boil.
Season generously with salt and pepper and serve with the
pigeons.