Pigeon aux champignons et au romarin


                                 

  • 2 pigeon breast
  • 2 pigeon legs
  • Olive oil
  • 5 cubed celery and carrots
  • 10 porcini mushrooms
  • 3 tablespoons of demi-glass sauce
  • Fresh thyme and rosemary

Cook the pigeon breast and leg in a teflon pan. Saute vegetables and mushrooms separately in olive oil. Divide the demi-glass sauce over them and add. Boil for 5 minutes. After putting the vegetables and mushrooms on the plate, place the pigeon meat on it. Serve garnished with fresh thyme and rosemary.






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