25 g butter
1 tablespoon vegetable oil
4 young pigeons; prepared
2 teaspoons plain flour
1 medium onion; chopped
2 cloves
1 tablespoon fresh mixed herbs *; chopped
100 ml port
450 g purple plums; halved and stoned
pinch freshly grated nutmeg
* such as rosemary, sage, thyme.
Pre-heat oven to 170 C / 325 F / Gas 3.
Heat the butter and oil in a large frying pan. Coat the pigeons lightly in the flour, shaking off any excess, then add to the pan and fry, turning occasionally, until lightly browned on all sides. Transfer to an ovenproof casserole. Stir the onion into the frying pan and fry gently until beginning to soften. Spoon over the pigeons, then sprinkle the cloves and herbs over the top. Stir the port into the frying pan, bring to the boil, then pour over the pigeons. Arrange the plums over the top. Cover tightly and bake for 1-1/2 hours until the pigeons are tender. Transfer the pigeons and plums to a warmed serving platter. Boil the juices for 2-3 minutes to thicken them and concentrate the flavour. Add the nutmeg, then pour over the pigeons. Serve at once.