How to make stuffed pigeons in a pan, recipe including sausage and lard among the necessary ingredients, with the preparation process, from cleaning the birds to cooking in the pan.
Ingredients for 4 people
- 4 small pigeons
- 2 sausages
- 4 slices of lard and bacon
- Black olives 200 gr
- An onion
- 2 cloves of garlic
- Sage
- White wine
- Little broth
- Olive oil
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- Salt and pepper
How to cook stuffed pigeons in a pan
Pluck the pigeons, empty them (keep the livers), remove the neck, legs and tips of the wings, then flame them, wash them and dry them.
Stuff each pigeon with half peeled sausage, then bandage the breast with a slice of lard and bacon.
Tie them so they stay in shape during cooking.
Put them in a saucepan with 8 tablespoons of oil, the sliced onion, the whole garlics and a few sage leaves.
Let it color for about ten minutes, turning them from all sides, then wet with a glass of white wine.
Salt, pepper and evaporate slowly, then continue to cook for another 20 minutes, bathing with a little broth.
A few minutes before removing from the heat, untie them and remove the lard or bacon from the belly, add the chopped livers and the pitted olives.
Bake for 5 minutes and possibly serve on toasted slices of bread.
