Stuffed Roasted Pigeons

Stuffed Roasted Pigeons

Ingredients:
2 pcs cleaned pigeons
2 oz (50 g) pork breasts

Directions:
For the filling: 2 oz (50 g) bacon (for stuffing) finely chopped, livers and hearts of the
pigeon, 1 head finely chopped onion, a pinch of grated nutmeg, ground black pepper and
salt to taste, 1 tablespoon chopped parsley
Way of preparation:
Rub the pigeons with salt and ground black pepper. Fry the onion with livers and hearts of
the pigeon, bacon, parsley, nutmeg. With this mixture fill the pigeons. Cut the pork breast
into thin strips. Wrap the pigeons from the chest. Fasten them with kitchen strong thread.
Arrange them in a baking tray with the back down. Preheat the oven to 428° F (220° C).
Place the tray in the oven and bake pigeons for 30-40 minutes until meat is tender. Serve
them warm.
Combines with:
Vegetable salads and soups cooked by recipes from the books to properly combine the
foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives