Pigeons Cooked in Claret

Ingredients

• 2 whole Pigeons (Squab) (Large, fat pigeons preferred. Can be kept whole or cut into quarters.)
• 1 cup Ghee (Originally '1 pasher' (approx 250g).)
• 3/4 teaspoon Salt (Heaped measurement.)
• 1 bottle Claret (Dry Red Wine) (Standard 750ml bottle. Bordeaux or Cabernet Sauvignon works well.)
• 1/2 teaspoon Baking soda (Originally '5 val' (approx 1.8g). Helps tenderize the meat.)

Instructions

1. 1Clean and dress the pigeons thoroughly. You may keep them whole (trussed like a chicken) or cut each pigeon into four pieces. If cutting, wash the pieces well and pat them dry. The liver and gizzard may be retained and cooked with the meat.
2. 2In a heavy-bottomed pot or Dutch oven (originally a tin-lined vessel), heat the ghee until hot. Add the pigeons and the salt. Cover the pot and cook over medium heat, uncovering occasionally to stir, until the pigeons are browned and reddish in color.
3. 3Once browned, pour in the bottle of claret. Add the baking soda and stir gently. Cover the pot tightly. If using a traditional method, place a rimmed lid on top and pour water into the lid (to create condensation and prevent burning), or simply use a heavy, tight-fitting lid. Simmer over very low heat (originally over charcoal embers).
4. 4Allow the pigeons to cook undisturbed until fully tender. Do not add any water directly into the pot. If the wine evaporates before the meat is tender, add a little more claret. Pigeons are tougher than chicken and require significant cooking time to soften. Remove from heat when the meat is tender and a thick gravy remains.