Title: Boned Pigeon in a Wild Rice & Corn Field
Categories: Game Main
Yield: 4 Servings

SOURCE: AUSTRALIAN GOURMET E
PIGEON
4		Pigeons
4	tb	Olive oil
		Salt and pepper to taste
1		Clove garlic, peeled and crushed
		Leaves from 4 sprigs lemon thyme, chopped
8	sm	New potatoes
WILD RICE
100		Wild rice
15		Butter
1		Clove garlic, peeled and chopped finely
2/3	c	Fresh corn kernels
		Salt and pepper to taste
		SAUCE
1	tb	Brandy
1	tb	Raw sugar
1	tb	Blackcurrant juice
2	c	Pigeon stock

To prepare and cook the pigeons: ask your poultry supplier to remove the back and breast bones from the bones intact. Use the bones to make a stock, and reserve. Rub the surface of the pigeons with half the olive oil, the salt, pepper, garlic and thyme. Roast in a baking tin in a preheated 180'C oven for 20 minutes, turning the pigeons to cook for 5 minutes on each side and for 10 minutes with the breast up. Cook the potatoes in boiling, salted water until just tender, peel and add to the baking tin with the pigeons and cook for 10 minutes. To cook the wild rice: cook the rice, following instructions on the packet, strain, rinse and drain. In the same saucepan heat the rest of the olive oil and the butter then saute the garlic and corn quickly, being careful not to let the garlic burn. Mix in the cooked rice and season to taste with the salt and pepper. To make the sauce: place the brandy, sugar and blackcurrant juice in a saucepan and bring to the boil. Add the pigeon stock and simmer until the sauce is reduced and thickened. To Serve: divide the rice mixture between four serving plates, place the pigeons on top, add two potatoes to each serving and ladle the sauce around.

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