Pigeon and beef casserole | ShootingUK

Ingredients

• 1 large onion, diced
• 2tbsp olive oil
• 2 cloves of garlic, chopped
• 900g/2lb stewing beef, cubed
• 8 pigeon breasts, halved
• 50g/2oz flour
• 3 large carrots, sliced
• 2 sticks of celery, sliced
• 225g/1/2lb mushrooms, halved
• 1 tin chopped tomatoes
• 1tbsp tomato purée
• 275ml/1/2pt red wine
• 1tbsp fresh rosemary
• 2tbsp redcurrant jelly
• 12 pitted prunes
• Salt and pepper