LaVarenne » COOKING WITH GRANDMA CHRONICLES 111
Roast pigeons with thyme, raspberries, and whisky gravy for a flavorful Scottish-inspired dish perfect for special occasions. Serves 4.
Ingredients
- 4 pigeons, cleaned and oven ready
- 8 sprigs thyme
- 60 ml/4 tablespoons Scotch whisky
- 330 g/12 oz raspberries
- 30 g/2 tablespoons butter
- Salt and pepper
- 170 g/6 oz thin bacon slices
- 1 tablespoon flour
- 250 ml/1 cup chicken stock
- 1 tablespoon redcurrant jelly
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