Salmis de palombes
Salmis de palombes is a traditional meat dish in French cuisine .
This dish is particularly popular in south-west France. Wood pigeons , which are roasted in the oven , are usually used. The peculiarity of the dish lies in the sauce that is served with the roast pigeons. The innards of the pigeon with vegetables such as carrots and onions are fried in goose fat, poured with red wine and broth and slowly cooked for two hours. The roasted pigeons are poured with this sauce and flambéed with Armagnac just before serving.
Wood pigeons are hunted in so-called palombières (hunting huts), which are used specifically for hunting wood pigeons. They are mostly maintained by a community of hunters. The pigeons are lured with a decoy and are then often caught with nets. When hunting wood pigeons, social interaction is often more important than catching the pigeons. Men of a palombières spend their time there eating and drinking.
literature
- William Black: Plats du Jour. A Journey to the Heart of French Food . Transworld Publishers, London 2007, ISBN 978-0-552-15460-4 .
