Ingrédients Serves 4 :

- 200 ml Tavel Dame Rousse Domaine de la Mordorée 2008 (1 scant cup)
- 2 Pigeons
- 2 pearl onions
- 500 g fresh peas (1 lb.)
- 1 grapefruit
- 20 g butter (less than 1 oz.)
- 1 pinch Herbes de Provence- Pepper

Preparing the recipe :

- Debone the pigeons

- Poach the peas in boiling salted water. Cook leaving them firm and crisp, cool.

- Obtain the grapefruit zest with a grater, and carefully peel the sections removing all membranes

- Finely slice the onions and fry in butter until golden. Add the grapefruit zest and the peas. Cook for 5 minutes and deglaze with 100 ml (1 scant cup) of Tavel wine from La Mordorée. Reduce by half. Add the grapefruit sections cut in 2. Set aside.

- In a skillet, add 1 teaspoon of butter and 1 teaspoon olive oil. Brown the pigeons on all sides. Pepper, and sprinkle with herbes de Provence. Deglaze with the remaining 100 ml of Tavel from La Mordorée. Add 50 ml of salted water and let reduce. Beat together the juices with butter, warm the peas.

- Serve and taste with a Tavel Domaine de la Mordorée, of course.