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Wild Pigeons Perugian

world.chef's picture
Ingredients
  Pigeons/Rock cornish hens 3
  Olive oil 6 Tablespoon
  Dry red wine 1 Cup (16 tbs)
  Green olives 10
  Fresh sage leaves/1/4 teaspoon ground sage 4
  Juniper berries 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
Directions

Brown pigeons in 2 tablespoons hot olive oil in a dutch oven, adding more oil if necessary.
Stir in wine, 2 tablespoons olive oil, olives, sage, juniper berries, salt, and pepper.
Cook in a 300°F oven 50 to 60 minutes, or until pigeons are tender.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted

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