Recipes with Pigeons a ca. 250 g

Salad of pigeon and shoots

Cut the duel years and the breast meat from the duke hooks. Sprinkle the meat with plenty of salty salt and leave it for 6-8 hours at room temperature or twice as long on the fridge. Boil a strong broth on the hull: Brown the legs well in a thickened pot. B

Scalloped pigeons with plums

Divide the doves into thighs and breast pieces. Brown the pieces in a little butter in a saucepan. Cut the shallots in quarters, add them and let them roast a little. Come on sage and then the white wine. Let the white wine boil for approx. The half. Come to t