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In a little hot oil brown the pigeons all over. Place the thyme in the cavity of the pigeon then place the bacon over the pigeon breasts and season. Put the pigeons into the oven (200C) for 12-15 minutes, then remove and allow them cool to a temperature were they can be handled safely.
Cut off the breasts and legs whole, cutting the legs thhrough the joint and retaining the thighs, chop the carcass and drumsticks and place in a saucepan with the thyme and bacon. Add the carrot, onion, stick celery, smashed garlic and bay leaf. Stir to brown the ingredients and then add beef stock, red wine and a tablespoon of redcurrant jelly. Cook for 20 minutes then push through a fine sieve and thicken with arrowroot or a corn flour paste.
Return the pigeon breast and thighs to the sauce to warm through and then season and add a few fresh redcurrants.
Slice the breasts if required and serve with the thighs on buttered wide Italian style noodles, sprinkle with chopped parsley.
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