Wild Pigeons Perugian
|Pigeons/Rock cornish hens||3|
|Olive oil||6 Tablespoon|
|Dry red wine||1 Cup (16 tbs)|
|Fresh sage leaves/1/4 teaspoon ground sage||4|
|Juniper berries||1⁄2 Teaspoon|
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 300Â°F oven 50 to 60 minutes, or until pigeons are tender.