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Wine with food: Bordelais-style braised pigeon alongside a glass of Saint-Émilion red wine.

Pigeon à la Bordelaise (pigeon with bacon, onions and peas)

Pigeon à la Bordelaise is a timeless classic that combines the hearty cuisine of the Bordelais with the fine art of poultry. In this recipe, the tender meat of the pigeon is braised together with spicy bacon, sweet pearl onions and fresh peas, creating a deep, aromatic sauce. This combination of salty, sweet and meaty components is a feast for lovers of authentic French cuisine. Together with a Merlot-accented Saint-Émilion Grand Cru or an elegant Pomerol, you can enjoy a pairing that impresses with its textural harmony and regional ties. An ideal dish for festive occasions that impresses with its classic preparation and flavor density.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main course
Cuisine French
Servings 2 Servings
Calories 680 kcal

Cooking utensils

  • 1 Heavy casserole (cast iron)
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Kitchen twine
  • 1 Skimmer

Ingredients
  

  • 2 ready-to-cook pigeons approx. 400 g per piece
  • 100 g streaky bacon cut into strips
  • 12 Pearl onions peeled
  • 300 g young peas Fresh or frozen
  • 50 g Butter
  • 200 ml strong poultry stock
  • 100 ml dry red wine Bordeaux
  • 1 Bouquet garni Thyme, bay leaf, parsley
  • Salt and black pepper
  • Some flour for dusting

Preparation
 

PREPARATION:

  • Wash the pigeons and pat dry thoroughly.
  • Season with salt and pepper inside and out.
  • Secure the legs and wings to the body with kitchen twine.
  • Cut the bacon into thin strips.
  • Peel the pearl onions, leaving the roots on.

COOKING STEPS:

  • Melt the butter in a casserole dish over a medium heat.
  • Fry the bacon strips until golden brown.
  • Remove the bacon with a slotted spoon and set aside.
  • Brown the pigeons all over in the remaining fat.
  • Remove the pigeons as well.
  • Fry the pearl onions in the fat until translucent.
  • Dust lightly with flour and fry briefly.
  • Deglaze with red wine and reduce briefly.
  • Add the chicken stock and the bouquet garni.
  • Return the pigeons and bacon to the pot.
  • Close the lid and simmer over a low heat for approx. 25 minutes.
  • After 15 minutes, add the peas.
  • Finish cooking until the meat is tender.

DIRECTIONS:

  • Remove the pigeons from the pot and remove the kitchen string.
  • Dispose of the bouquet garni.
  • Allow the sauce to boil down briefly if necessary.
  • Place the pigeons on preheated plates.
  • Generously cover the vegetables and bacon with the sauce.
  • Garnish with a little fresh thyme.
  • Serve hot immediately.

SUPPLEMENTS:

  • Potato and celery puree
  • Fresh baguette
  • Glazed carrots

Nutritional values per portion

Calories: 680kcalCarbohydrates: 18gProtein: 45gFat: 42g
Keyword Bacon, Bordeaux, Bordelaise, Peas, Pigeon, Poultry, Saint-Émilion, Stew, Wine with food
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