Ingredients

• 4 – 6 pigeon breasts     
• 1 – 2 oz sliced onion
• ¼ pt cider      
• 1 small apple
• ¾ pt stock      
• ½ oz flour
• ¾ oz butter       
• bouquet garni

Method

Wash and dry breasts.  Dip in seasoned flour.  Brown in butter in the casserole.  Remove and brown sliced onion and apple.  Sprinkle in flour, cook for a few minutes, and then add stock.  Bring to the boil, season and add bouquet garni. 
Pour in cider and replace pigeon breasts.  Cover casserole tightly and cook for 2 – 3 hours in a slow oven.

Add a little diced bacon and sprinkle with parsley before serving.