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Categories:Viewed: 8 - Published at: 9 years ago
Ingredients
- 4 each pigeon
- 100 grams butter
- 1 cup bread crumbs
- 1 tablespoon onions minced
- 1 bunch parsley leaves chopped
- 80 grams bacon uncooked, diced
- 1 each eggs
- 1 x milk lukewarm
- 1 teaspoon marjoram
- 1 x nutmeg of nutmeg
- 1 x salt and black pepper to taste
- 1 pinch sugar
- 1 each turnip yellow, scraped
Method
- Combine the breadcrumbs, egg, milk, bacon, and sauteed minced onion into a loose stuffing.
- Season with chopped parsley, marjoram, and the other seasonings, as well as the pigeon giblets (diced heart, liver, and peeled stomach; the liver should be blanched to retain the flavor while keeping the stuffing light in color.)
- Stuff the pigeons and sew closed with cooking twine.
- Season the outside with salt and pepper.
- Roast in buttered baking dish along with the scraped yellow turnip.
- Baste frequently, with the pan juices.
- Serve with different salads.
