Recipe here

Put the pan with the pigeon cooking juices back on the heat and sizzle the shallot until golden. Stir in the flour and cook for a few mins until sandy. Add the blackberries and cassis (if using), Port and wine, then bubble down. Add the stock and simmer for a few mins until you have a gravy.

Posted By: watfordcanary on September 24th 2026 at 15:22:56

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- Bramble gravy? That’s a bit hard to swallow (n/m) (General Chat) - Fenwood Lad, Sep 24, 15:20:45
  - Recipe here (General Chat) - watfordcanary, Sep 24, 15:22:56
- Roast and serve with bramble gravy (n/m) (General Chat) - watfordcanary, Sep 24, 15:09:47

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