Pot-roasted pigeons in red wine

Wash pigeons inside and out in cold water, pat dry and stuff each with 2 sage leaves, a pinch of salt and some cracked pepper.

Choose a heavy-based lidded pot that will fit all four pigeons comfortably (they need to be turned to brown all over). Place on medium heat, add the butter and oil. When foaming, add remaining sage leaves and the four birds. Brown them all over, seasoning with salt and pepper before adding the carrot, onion, garlic and rosemary. Cook for a couple of minutes more until lightly golden and add half the wine. Turn the heat to medium-low and cover with a lid, slightly askew. Keep the butter and wine bubbling so the birds are half roasting and half steaming. There should always be about 2cm of liquid in the bottom and you will need to add more wine or water as you go.

Cook for 35-45 mins, turning the birds at intervals, until the meat is tender. (Push the thighs with a fork - meat should come away from the bone.) Remove from heat and allow to rest for few minutes. Put the pigeons on a warm serving plate and return pot to the heat. Add a couple of tablespoons of cold water to the sauce and bring to the boil, stir the sides and bottom to remove any tasty brown bits and pour the juices over the squabs.

To serve 

Serve with gratinated fennel.