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, Sep 24, 15:22:56