Piccione selvatico in vino rosso

Wood pigeons braised in red wine

For 6

6 wood pigeons

2 tablespoons olive oil

1 red onion, peeled and roughly chopped

200 g (7 oz) pancetta, cut into matchsticks

5 garlic cloves, peeled and coarsely sliced

1 dried red chilli, crumbled

50 g (2 oz) dried porcini, soaked for 30 minutes in hot water, drained and roughly chopped

1 tablespoon cumin seeds

120 ml (4 fl oz) red wine

1/2 × 450 g (1 lb) tin peeled plum tomatoes, drained of their juices

8 juniper berries

Maldon salt and freshly ground black pepper

2 tablespoons Dijon mustard

Preheat the oven to 220° C/425° F/Gas 7. Use a heavy casserole with a lid. Heat the oil and seal the pigeons on all sides. Remove.

Fry the onion and pancetta in the hot oil and when soft, add the garlic, chilli and mushrooms. After 3 minutes add the cumin, then stir and cook for 5 minutes. Add the wine, tomatoes and juniper, and bring to the boil. Add the pigeons, breast side down. The liquid should come halfway up each bird. Cover and bake for 2 hours. Stir the mustard into the juices, season and serve hot or cold.