Bresse Pigeons in Compote with Garlic

Rinse and clean the mushrooms and cut them into slices. Cut breast pieces into cubes.

Season the ready-to-cook pigeons inside and out with salt. Stuff the liver as stuffing. Brown the pigeons in butter for five min, remove and set aside. Cool roast stock and skim off fat. Blanch breast pieces in boiling water, remove and set aside.

Braise mushrooms in butter. Add juice of one lemon. Pour 1-2 tablespoons of water. Brown whole onions in butter. Set aside and keep warm.

Rub blanched brisket dry, brown with butter. Stir white wine into roast stock of pigeons and bring to a boil. Mix in meat stock.

Add mushrooms, smoked bacon cut into strips, onions and garlic cloves in their skins. Put the pigeons in the same pot. Put the lid on. Steam in the oven preheated to 180 °C.

In the meantime, cook the sauce: Roughly grate the potatoes. Cut the onions into thin slices. Make the dough with grated onions, potatoes, eggs, coarsely chopped flour, parsley, salt and freshly grated nutmeg. Fry the pancakes paper-thin with cooking oil in a frying pan until golden brown on both sides.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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