Fried pigeons with bacon served with black dumplings and red cabbage

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Ingredients:

Fried pigeons:

6 young pigeons
30 dag g smoked bacon
5 dag dried mushrooms
10 dag butter
100 ml single cream (18%)
oil
dried vegetable seasoning mix (juniper, thyme, rosemary)
rozmaryn)
garlic
salt
pepper

black dumplings:

1 egg
20 dag potato flour
1 kg potatoes

red cabbage:

40 dag red cabbage
2 apples
2 onions
vinegar
allspice
salt
pepper

Directions:

Fried pigeons with bacon served with black dumplings and red cabbage

(in Silesian: Gołymbie w galotach z czornymi kluskami i modrą kapustą)

Fried pigeons:

Wash and clean pigeons thoroughly, rub with salt, pepper, garlic, oil and herbs. Leave for couple of hours to marinate. Cover pigeons with bacon and fry for an hour basting with water or stock. Prepare black dumplings from cooked potatoes and a few grated raw potatoes with a bit of potato flour (1/4 of the volume potatoes take) and an egg.

Black dumplings:

Form dumplings and press a little hole with your finger in each of them. Cook them in plenty of salted boiling water.

Red cabbage:

Chop cabbage and cook in small amount of water with allspice. When it becomes tender, add grated apple, chopped onion, salt and pepper. Add vinegar to taste, as it enhances the colour and taste, pour rendered pork fat or bacon and stir.

To make sauce, soak mushrooms and cook in the same water, chop them (leave some for decoration), fry on butter, baste with the liquor pigeons were stewed in, season with pepper, juniper and thicken with cream.

Place pigeons on bacon and sauce, serve with red cabbage (cold or hot) and black dumplings sprinkled with sauce (in the silesian cuisine, it is the dumplings that should be covered with sauce, not the meat!). To finish off, garnish with mushrooms and herbs.

This meal was prepared by the O. Lange Schools of Economics in Wodzisław Śląski during the 1st “Silesian Tastes Festival 2008” in Racibórz. The Team won 1st place in professional category.

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